Recipe courtesy of Rick Bayless
Red Chile-Jicama Salad with Orange and Red Onion
- Level: Easy
- Yield: about 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 134
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 32
- Dietary Fiber
- 11
- Sugar
- 17
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 553
- Total: 50 min
- Prep: 50 min
Ingredients
3 oranges
1/2 cup Mellow Red Chile Salsa
Juice of 1 lime
About 1 teaspoon salt
1 small (1-pound) jicama, peeled and cut into 3/4-inch cubes
1 medium-size red onion, thinly sliced
1/2 small fresh pineapple, peeled, cored, and cut into 1-inch pieces (optional)
1 small head romaine, tough outer leaves removed, inner leaves sliced crosswise, 1/2-inch wide
1/2 cup chopped fresh cilantro
Directions
- With a zester or vegetable peeler, remove the zest (colored peel only) from half of an orange. Finely mince the zest and transfer it to a large stainless steel or glass bowl. Add the salsa and lime juice to the orange zest. Taste and season with salt (should be a little salty). Add the jicama and onion, toss to mix well, then let stand for about 30 minutes.
- Cut the stem and blossom ends from all the oranges, then standing each orange on a cutting board and working close to the flesh, cut away the rind and all the white pith. Cut the oranges into 1/4-inch-thick slices. Cut the slices into quarters.
- Stir the orange pieces and optional pineapple into the jicama mixture. Divide the lettuce between individual serving plates, forming it into a rough nest shape. Pile the marinated jicama mixture in the middle. Sprinkle everything with cilantro