Jicama Salad With Cilantro And Chilies
POSTED: 6:45 pm MST March 20,
2006
UPDATED: 3:20 am MST June 15,
2009
Makes 6 servingsThis salad has crunch, as well as cooling and hot flavor elements. To turn this into a main course salad, add cooked shrimp.
¼ cup fresh lime juice
¼ cup extra-virgin olive oil
1 teaspoon sugar
¼ teaspoon salt
¼ teaspoon Tabasco sauce
Dash of freshly ground pepper
2 jalapeño chilies (1 red, 1 green), finely chopped
2 oranges, cut into thin slices
1 jicama, peeled and cut into matchstick strips (see Tip)
1 cucumber, peeled, halved lengthwise, seeded, and cut into thin slices
½ red onion, thinly sliced
½ cup coarsely chopped fresh cilantro, or more to taste
Boston lettuce leavesWhisk together the dressing ingredients, except the chilies, in a medium bowl. Stir in the chilies.Add the salad ingredients to the dressing and toss to coat. Taste and adjust the seasoning.Spoon the salad into a bowl lined with lettuce leaves.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.
For the dressing
¼ cup fresh lime juice
¼ cup extra-virgin olive oil
1 teaspoon sugar
¼ teaspoon salt
¼ teaspoon Tabasco sauce
Dash of freshly ground pepper
2 jalapeño chilies (1 red, 1 green), finely chopped
For the salad
2 oranges, cut into thin slices
1 jicama, peeled and cut into matchstick strips (see Tip)
1 cucumber, peeled, halved lengthwise, seeded, and cut into thin slices
½ red onion, thinly sliced
½ cup coarsely chopped fresh cilantro, or more to taste
Boston lettuce leavesWhisk together the dressing ingredients, except the chilies, in a medium bowl. Stir in the chilies.Add the salad ingredients to the dressing and toss to coat. Taste and adjust the seasoning.Spoon the salad into a bowl lined with lettuce leaves.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. 
