Orange-Jícama Salad With Sweet And Spicy Peppers
Serves 4
Ingredients
3 oranges
3 tablespoons lime juice (2 limes)
1⁄4 teaspoon Dijon mustard
1⁄2 teaspoon ground cumin, toasted in small dry skillet until fragrant, about 30 seconds
Salt
1⁄4 cup vegetable oil
1 jícama (1 pound), peeled and cut into 2-inch-long matchsticks
1 red bell pepper, stemmed, seeded and cut into 1⁄8-inch-wide strips
2 jalapeño chiles, stemmed, seeded, quartered lengthwise, then cut crosswise into 1⁄8-inch-thick slices
1⁄2 cup fresh cilantro or parsley, chopped
3 scallions, green parts only, sliced thin on bias
Instructions
- Peel oranges, making sure to remove all pith, and cut into 1⁄4-inch pieces. Place orange pieces in mesh strainer set over bowl; let stand to drain excess juice. Meanwhile, whisk lime juice, mustard, cumin, and 1⁄4 teaspoon salt in large bowl until combined. Whisking constantly, gradually add oil.
- Toss jícama and red bell pepper with 1⁄8 teaspoon salt in medium bowl until combined. Add jícama mixture, oranges, jalapeños, cilantro, and scallions to bowl with dressing and toss well to combine. Divide among individual plates, drizzle with any dressing in bowl, and serve immediately.
CUTTING ORANGES
1. Cut thin slice from top and bottom, stand on end, and slice away rind and white pith.
2. Cut in half from end to end, remove stringy pith, cut each half into 3 wedges, and cut crosswise into pieces as directed in recipe.
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