Thursday, April 29, 2010

Spicy Jicama, Apple, Melon, and Tangerine Salad

Just a refreshing change from lettuce-as-salad formulas which have become tiresome in every incarnation (goat cheese or not). Perfect on a hot day, with or without spicy food to go along with its cool, crunchy bite and seemingly made to go along with sultry dinners starring tamarind cocktails. Enjoy.

Spicy Jicama Tangerine Salad
serves 6
adapted from Authentic Mexican, Rick Bayless (1987, William Morrow)

1 small (1 pound or so) jicama, peeled, and cut into 3/4" dice
1/2 cup fresh orange juice
2 tablespoons fresh lime juice
1/4 teaspoon salt
1 red-skinned apple, peeled, cut, and cored in 3/4" dice
1/2 small cantaloupe, peeled, seeded, and cut into 3/4" dice
3 tangerines, peeled, broken into sections, and seeds removed
About 2 tablespoons roughly chopped cilantro/fresh coriander
1 teaspoon dried chili powder
Romaine lettuce for garnish, optional

Marinate the jicama: Place the jicama cubes in a large, non-corrosive bowl, pour over the orange and lime juices, add salt, toss gently with two large spoons to combine, cover and let stand at room temperature for at least one hour.

Finish the salad about 15 minutes before you are ready to serve. Add the cantaloupe, apple, tangerine wedges, and cilantro. toss the mixture every few minutes until ready to serve. Season with the dried chili powder and additional fresh cilantro if you wish. Toss one final time and place on a serving dish atop the romaine leaves if you wish.