Category: "Jicama"
Jicama and orange salad
Ingredients
- 1 jicama, about 1 pound
- 3 small oranges or tangerines
- salt to taste
- 1 tablespoon freshly squeezed lime or lemon juice
- 2 tablespoons minced fresh basil
Method
- Peel the jicama and cut it into small cubes, 1/4 inch or so, or into julienne strips.
- Squeeze the juice from one of the oranges, pour it over the jicama, add salt and lime juice, and let it sit while you prepare the other oranges. The jicama may marinate for several hours if you wish.
- Peel the remaining oranges and cut into small pieces, removing any pits and tought fibrous material. Add oranges and basil to jicama, toss, taste and correct seasoning and serve.
From p. 101 of Mark Bittman's "How to cook everything."
So I made this for the first time and skipped both the salt and lime juice. I let the jicama soak in the juice of two oranges for six hours. I doubt the jicama picked up any flavor.
But it was great. I served it as a partner to chicken Tinga. Great combo. I'm really not all that fond of jicama, although my mother likes it. This I will make again, though.