XEC (YUCATECAN JÍCAMA AND ORANGE SALAD)

Mar 4

Mar 4 XEC (YUCATECAN JÍCAMA AND ORANGE SALAD)

The Kitchen Scholar

Salads

SOURCE: DIANA KENNEDY. THE CUISINES OF MEXICO.

Ingredients

1 1/2 pounds/680 grams jícamas, peeled and diced into 1/4-inch/0.63-cm cubes

1 tablespoon/4 grams finely chopped cilantro, preferably picked fresh on the same day for best results

1 teaspoon/6 grams salt

3/4 cup/180 mL Seville orange juice

1 large orange, peeled and sliced into thin segments

Specific Equipment

Large bowl

Serves 6

Instructions

1. Toss the jícamas in a large bowl with the cilantro, salt, and Seville orange juice until well-blended. Set aside for at least 1 hour to allow the jícamas to absorb the flavor.

2. Transfer the salad into a deep-bottomed serving platter and garnish the top with orange slices before serving.