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a home + living guide for the post-college, pre-parenthood, quasi-adult generation

06.04.2001

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tandem cooking, a summer menu for two: Jicama and Orange Salad with Pecan Vinaigrette 
I find jicama somewhat bland all by its lonesome, but its slightly sweet flavor and crunchy texture make it perfect for salads. Oranges and jicama are a great marriage, but feel free to experiment with other fruit combinations if you like ruby red grapefruit, pear, pineapple perhaps.


ingredients
jicama
3 navel oranges
10-12 oz. mixed greens, your choice

for the dressing:
1/4 cup pecans
1/4 cup olive oil
2 Tbsp. red wine vinegar
1 tsp. honey
1 clove garlic, minced
salt and pepper to taste

time 
10-15 minutes

serves 4

1. Chop up the pecans. Toast them in a dry skillet on high heat for 2-3 minutes, until the nuts give off a nice aroma.
2. In a small bowl, mix the pecans with the remaining dressing ingredients.
3. Peel the oranges, then slice them into thin horizontal sections.
4. Wash and dry the greens. Peel the jicama using a vegetable peeler, then trim off the ends. Slice it into thin, matchstick-size pieces.
5. In a nice serving bowl, toss the jicama and greens. Arrange the orange slices around the edges and on top. Serve with dressing on the side.

o

pair this with :
 
coconut rice | spicy grilled shrimp + bell pepper skewers | bananas foster  

check out these related recipes:
 mixed greens with strawberries, pine nuts + balsamic vinaigrette 
 

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