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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
½ 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
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time
10-15 minutes
serves 4
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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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