Jicama Salad
This is a beautiful fresh
crispy Mexican salad. The beets give it a burst of color and the
lime is a burst of flavour. If it's a little sour for your taste, add
a bit of honey to take the edge off the lime.
1 large jicama, peeled
2 large beets, trimmed and peeled
2 large carrots, peeled and cut into 3-inch lengths
1 can mandarin orange segments
zest from 1 lime
3 tablespoons freshly squeezed lime juice (about 2 limes)
2 to 3 tablespoons extra-virgin olive oil
salt and pepper to taste
1/4 cup unsalted peanuts, coarsely chopped
Using a mandolin slicer or very sharp knife , julienne the jicama,
beets, and carrots and combine in a large bowl.
Drain the mandarin oranges, reserving liquid, and add orange
segments to bowl with jicama.
Whisk the lime juice and zest into 1/4 cup of the mandarin orange liquid.
While whisking, drizzle in the oil to make smooth vinaigrette.
Pour the vinaigrette over jicama mixture, toss to coat, and season
with salt and pepper.
Transfer the jicama salad to a platter and sprinkle with the peanuts.
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