Clementine Jicama SaladDitte Isager
Opposites attract in this colorful alternative to green salad. Ingredients with two completely different textures—juicy clementines and crunchy jicama—marry in a garlicky vinaigrette. With red onion, cilantro, and fresh cheese, each bite is a burst of cool.
Cooks notes:
•Vinaigrette can be made 4 hours ahead and kept at room temperature.
•Clementines, jicama, and onion can be cut 4 hours ahead and chilled.
Recipe information
Total Time
25 min
Yield
Makes 8 (first course) servings
Ingredients
1/2 teaspoon chopped garlic
1/4 cup fresh lime juice
6 tablespoons olive oil
1/2 teaspoon sugar
8 clementines (1 3/4 pounds), peeled and cut crosswise into 1/4-inch-thick slices
1 pound jicama, peeled and cut into 1/4-inch-thick matchsticks (3 cups)
1 small red onion, thinly sliced
3/4 cup packed cilantro sprigs
1/2 cup crumbled queso fresco or mild feta
1/3 cup raw green (hulled) pumpkin seeds (pepitas), toasted
Preparation
Step 1
Mince and mash garlic to a paste with 1/2 teaspoon salt, then whisk together with lime juice, oil, sugar, and 1/2 teaspoon pepper in a large bowl.
Step 2
Just before serving, add clementines, jicama, onion, and cilantro and gently toss. Season with salt. Sprinkle with cheese and pumpkin seeds.
