Orange Jicama Salad with Sweet and Spicy Peppers
By America's Test KitchenPublished on August 21, 2007
Time
20 minutes
Yield
Serves 4
Ingredients
3 medium oranges prepared according to illustrations below to make 1 ½ cups3 tablespoons lime juice from 2 to 3 limes¼ teaspoon Dijon mustard ½ teaspoon ground cumin, toasted in small dry skillet until fragrant, about 30 secondstable salt 4 tablespoons vegetable oil 1 medium jicama (about 1 pound), peeled and cut into 2-inch-long matchsticks (about 4 cups)1 medium red bell pepper, seeded and cut into ⅛-inch-wide strips (about 1 ½ cups)2 medium jalapeño chiles, quartered lengthwise, seeded, then cut crosswise into ⅛-inch-thick slices½ cup fresh cilantro leaves, chopped coarse3 medium scallions, green parts sliced thin on bias
Instructions
- Place orange pieces in nonreactive mesh strainer set over bowl; let stand to drain excess juice. Meanwhile, whisk lime juice, mustard, cumin, and ¼ 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.
Time
20 minutesYield
Serves 4Ingredients
3 medium oranges prepared according to illustrations below to make 1 ½ cups
3 tablespoons lime juice from 2 to 3 limes
¼ teaspoon Dijon mustard
½ teaspoon ground cumin, toasted in small dry skillet until fragrant, about 30 seconds
table salt
4 tablespoons vegetable oil
1 medium jicama (about 1 pound), peeled and cut into 2-inch-long matchsticks (about 4 cups)
1 medium red bell pepper, seeded and cut into ⅛-inch-wide strips (about 1 ½ cups)
2 medium jalapeño chiles, quartered lengthwise, seeded, then cut crosswise into ⅛-inch-thick slices
½ cup fresh cilantro leaves, chopped coarse
3 medium scallions, green parts sliced thin on bias
Test Kitchen Techniques
Ingredients
3 medium oranges prepared according to illustrations below to make 1 ½ cups
3 tablespoons lime juice from 2 to 3 limes
¼ teaspoon Dijon mustard
½ teaspoon ground cumin, toasted in small dry skillet until fragrant, about 30 seconds
table salt
4 tablespoons vegetable oil
1 medium jicama (about 1 pound), peeled and cut into 2-inch-long matchsticks (about 4 cups)
1 medium red bell pepper, seeded and cut into ⅛-inch-wide strips (about 1 ½ cups)
2 medium jalapeño chiles, quartered lengthwise, seeded, then cut crosswise into ⅛-inch-thick slices
½ cup fresh cilantro leaves, chopped coarse
3 medium scallions, green parts sliced thin on bias
Test Kitchen Techniques
Ingredients
3 medium oranges prepared according to illustrations below to make 1 ½ cups
3 tablespoons lime juice from 2 to 3 limes
¼ teaspoon Dijon mustard
½ teaspoon ground cumin, toasted in small dry skillet until fragrant, about 30 seconds
table salt
4 tablespoons vegetable oil
1 medium jicama (about 1 pound), peeled and cut into 2-inch-long matchsticks (about 4 cups)
1 medium red bell pepper, seeded and cut into ⅛-inch-wide strips (about 1 ½ cups)
2 medium jalapeño chiles, quartered lengthwise, seeded, then cut crosswise into ⅛-inch-thick slices
½ cup fresh cilantro leaves, chopped coarse
3 medium scallions, green parts sliced thin on bias
Test Kitchen Techniques
Why This Recipe Works
For a better orange salad recipe, we came up with these rules: for bold flavor, include lime juice in the dressing; allow the oranges to drain before tossing them with the other ingredients to eliminate excess juice; use just a small amount of greens (or no greens at all); and toss the salad very gently to prevent the greens from bruising and the orange pieces from falling apart.
Instructions
- Place orange pieces in nonreactive mesh strainer set over bowl; let stand to drain excess juice. Meanwhile, whisk lime juice, mustard, cumin, and ¼ 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.
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