Servings: 4
Señor Anguiano instructed, “”The sweetest jicamas always have their leaves attached,”” when she told me how to prepare this effortless salad at her vegetable booth in Guadalajara’s huge Mercado Libertad. Jicama salads are the favorites of her teenage daughters, who are always watching their weight. This dressing tops their list because it contains no oil. Notice the similarity between Mexican salads and salsas. When this salad is flnely chopped it makes a flne fresh salsa. In the Fall when pomegranates are in season, sprinkle the salad with red seeds.
Ingredients
3 red onion slices, 1/8 inch thick
1 jicama, 4 to 5 inches in diameter
3 navel oranges
3 chopped serrano chiles, or ½ teaspoon chile powder (or to taste depending upon variety)
2 Tablespoons finely chopped cilantro
½ teaspoon kosher salt 6 grinds of black pepper
1 pomegranate
Directions
1. Cut the onion slices into eighths, pie-style. Put into a bowl of cold water to soak and become mild. 2. Peel the jicama with a sharp knife. Cut the tuber in half and slice both halves into 1/8-inch slices. Julienne. Put into a bowl.
2. Peel the oranges and cut into sections, leaving behind the white membrane. (Do this step over the bowl with the jicama to catch the juices.) Mix in the chile, cilantro, salt, and freshly ground pepper.
3. Drain the onion and pat dry with paper towels. Add to the jicama mixture. Refrigerate for at least 1 hour. Stir well before serving and adjust the seasoning if necessary. Sprinkle with pomegranate seeds, if available.