JICAMA SALAD WITH LIME VINAIGRETTE AND MINT CREAM
The chef Eric Werner, who moved from Brooklyn to the Yucatán Peninsula, in Mexico, in 2009, and opened Hartwood in Tulum, puts in long hours on the road every week chasing down local produce at remote markets and farms. He might not know what he'll do with it once back in the kitchen, he has the knack for turning a jumble of tropical fruits and vegetables into an American-style composed salad or a rustic but elegant side dish. Jicama is native to Central America, and readily available in the United States, but most home cooks haven't embraced it yet. This salad should change that. It's sliced into refreshing, crunchy slices, then lavished with flavors like mint and lime that are cool, tart and sweet. If you're not putting the salad together immediately, keep the sliced jicama in the refrigerator, covered with cold water and a squeeze of lemon juice. It will last for at least a day. Pat dry before using.
Provided by Julia Moskin
Categories dinner, lunch, salads and dressings
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Using a knife or peeler, peel jicama. Cut off rounded edges to shape jicama into a solid square or rectangle. Slice 1/4 inch thick, then cut slices into 2-inch squares. Set aside in a bowl.
- Peel oranges with a knife and cut into segments, removing as much white pith as possible. Add to jicama (reserving a few segments for garnish) and refrigerate. This can be done up to 4 hours ahead.
- Make the mint cream: In a blender, combine pepitas, mint, oil, honey and lime juice. Blend at high speed until smooth. While blending, slowly add 1/2 cup cold water and blend until emulsified. Blend in sour cream and salt. Strain to remove any solids.
- When ready to serve, add pepitas, sunflower seeds and mint leaves to bowl (reserving a few leaves for garnish) with jicama and oranges. Whisk together lime juice, oil, salt and honey, then pour over salad and toss gently. Taste for salt and other seasonings, adding more as needed.
- Spoon 2 or 3 tablespoons of mint cream on each plate or bowl and swirl to cover bottom. Gently spoon salad mixture on top. Garnish with reserved orange segments and mint leaves, plus watermelon or pomegranate seeds and molasses, if using. Serve immediately.
Nutrition Facts : @context http, Calories 507, UnsaturatedFat 29 grams, Carbohydrate 38 grams, Fat 38 grams, Fiber 16 grams, Protein 9 grams, SaturatedFat 7 grams, Sodium 416 milligrams, Sugar 14 grams, TransFat 0 grams
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Ismail Bleze
[email protected]I'm not a fan of jicama, so I substituted it with another vegetable.
Jay Thomas
[email protected]I followed the recipe exactly, but my salad didn't look as vibrant as the one in the picture.
Christy Etsemitan
[email protected]I found this salad to be a bit too tart for my taste.
My Babu
[email protected]I'm not sure what went wrong, but my salad didn't turn out as flavorful as I expected.
Beauthon Mars
[email protected]This is my new favorite salad! It's so refreshing and flavorful.
Md ianuch
[email protected]I made this salad for a picnic and it was a hit! Everyone loved the unique flavor combination.
subash cdy
[email protected]This salad was delicious! The jicama was crisp and refreshing, and the lime vinaigrette was tangy and flavorful. I also loved the addition of the mint cream.
captain Wasags
[email protected]I was looking for a new salad recipe to try, and this one did not disappoint! The jicama and lime vinaigrette were a perfect combination. I will definitely be making this again.
Arif Khan hajana Baloch
[email protected]This salad was easy to make and packed with flavor. I loved the combination of the jicama, lime, and mint. I will definitely be making this again for my next party.
Zahoor Afridi
[email protected]I'm not usually a fan of jicama, but this salad changed my mind! The lime vinaigrette and mint cream really brought out the sweetness of the jicama. I'll definitely be making this again.
Delowar Hossen
[email protected]This salad was a hit at my potluck! Everyone loved the unique flavor combination of the jicama, lime, and mint. I will definitely be making this again.
Baby Falcon
[email protected]This jicama salad was incredibly refreshing and flavorful! The lime vinaigrette was tangy and bright, and the mint cream added a touch of sweetness and creaminess. I also loved the crunch of the jicama and the freshness of the cilantro.