- June 18, 2014 at 8:36 pm #343147mosParticipant
Jicama-Orange Salad with Jalapeno Dressing
1 medium navel orange
1/2 small jicama, peeled and julienned (about 1-1/2 cups)
1/4 small red bell pepper, seeded and julienned (about 1/2 cup slices)
1/4 small red onion, sliced thin (about 1/4 cup slices)
2 tbs coarsely chopped cilantro, to garnish
1 small clove garlic, peeled and cut in half
1 small jalapeno, seeded and cut into chunks
2 tbs fresh lime juice
2 tbs fresh orange juice
1/4 tsp kosher salt or to taste
1/8 tsp ground cumin
1/4 cup cilantro leaves, loosely packed
1/4 cup vegetable or olive oil
With a sharp knife, cut off the ends of the oranges and slice off the peel and pith. Working over a bowl (it saves the juice and cuts way down on mess) cut into segments by slicing on either side of each piece of membrane to release the slices. If the orange sections are very big, cut in half lengthwise. If you’re doing this ahead of time, leave the segments in the juice so they don’t dry out.
Place the segments in a medium bowl with the jicama, red pepper and onion slices and toss gently.
To mix the dressing, drop the garlic pieces and jalapeno down the chute of a small food processor while it’s running and process until they’re finely chopped. Scrape down the sides and add the citrus juices, cilantro, salt and cumin. Process until you have a fairly smooth puree. In a slow stream, add the oil and process until the dressing is emulsified.
Pour about half the dressing over the salad ingredients and toss gently to coat. Add more if necessary. Garnish with the additional cilantro, if desired.
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