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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Abbos Zayniyev
[email protected]I'm always looking for new and exciting salad recipes, and this one definitely fits the bill. The jicama salad was delicious and refreshing, and the lime vinaigrette and mint cream were the perfect complements. I will definitely be making this salad
Rueh Flame
[email protected]This salad was delicious! I loved the combination of flavors and textures. The jicama was crunchy and refreshing, while the lime vinaigrette and mint cream added a nice tang. I also loved the pop of color from the radishes and carrots. I will definit
Davis Kim
[email protected]This salad was a bit too sweet for my taste. I think I would have preferred a more savory dressing. However, I did like the crunch of the jicama and the freshness of the other vegetables. Overall, I think this salad has potential, but it needs a few
Qas
[email protected]This jicama salad is a must-try! It's the perfect combination of sweet, sour, and salty. The jicama adds a nice crunch, while the lime vinaigrette and mint cream provide a refreshing balance. I loved the pop of color from the radishes and carrots. I
Zane Alam Raju
[email protected]I made this salad for a picnic and it was a big hit! Everyone loved the unique and refreshing flavors. I especially loved the combination of sweet, tangy, and minty. I will definitely be making this salad again.
Mansoor Rajpoot
[email protected]This salad was good, but not great. I thought the lime vinaigrette was a bit too sour for my taste. I also found the mint cream to be a bit too sweet. However, I did like the crunch of the jicama and the freshness of the other vegetables. Overall, I
Haluyasa Conrad
[email protected]This jicama salad is a great way to use up leftover jicama. I had some extra jicama from another recipe and I wasn't sure what to do with it. I found this recipe and it was the perfect solution. The salad was delicious and I didn't have to waste any
Peter Weber
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I gave it a try. The jicama salad was a hit with my family and friends. They loved the unique flavor combination and the crunchy texture. I will definitely be making this salad again.
Birsingh Patal
[email protected]This salad is so light and refreshing, perfect for a summer lunch or dinner. I love the contrast between the crunchy jicama and the creamy mint dressing. I also appreciate that this recipe is relatively easy to make. I was able to whip it up in under
Leny Base
[email protected]Absolutely delicious! I made this salad for a potluck and it was a huge hit. Everyone raved about the unique and refreshing flavors. I loved the combination of sweet, tangy, and minty. I will definitely be adding this recipe to my regular rotation.
Alamin Liton
[email protected]This jicama salad was a delightful surprise! The combination of textures and flavors was just perfect. The jicama added a nice crunch, while the lime vinaigrette and mint cream provided a refreshing balance. I especially loved the pop of color from t