Blood Orange, Jicama and Caramelized Onion Salad

This is a new one for us but thought you would like it as well.

  •  1 garlic clove, cut in half lengthwise
  • 2 large blood oranges
  • 1 Jicama (1 lb.) peeled and julienned
  • 1 lb. Vidalia onions, peeled
  • 2 tbsp. olive oil
  • pinch of salt
  • 1 cup flat leaf parsley, leaves cut in half
  • 2 tbsp. fresh lime juice
  • 1 tsp. balsamic vinegar

Heat broiler. Rub a medium size bowl with the garlic and discard. Remove the peel and pitch from the oranges.

Reserving the orange juice, cut the oranges into quarters, then each cut each quarter crosswise into thin triangles. Put the oranges, juice and julienned jicama in the bowl and set aside.

Slice the onions crosswise into 1/4 inch thick rounds, keeping them in tact. Brush each one with the olive oil (both sides) and arrange on a parchment lined baking sheet. Broil the onions about 5 minutes, remove from the oven and turn them over and then return to the oven to broil for another 5 minutes.  Separate the rings and add to the salad bowl.

Add the parsley leaves, lime juice, vinegar to taste and add the remaining olive oil and toss to completely cover all the leaves.

 

Serve with a warm dinner roll and this will suit either a beef or fish entrée.

Fresh Pineapple, Jicama and Avocado Salad

I get it – deck time is around the corner and it is always a treat to put out a salad no one has made before and this is  really nice one to make.

 

  • 3 tbsp. fresh lime juice
  • grated lime peel
  • 1 tsp. white rum
  • 2 tsp. honey
  • pinch of salt
  • pinch of ground pepper
  • 3 tbsp. olive oil
  • 1/2 pineapple, skin and core removed, flesh cut in 1/2 inch cubes
  • 1 lb. jicama, skin and core removed, flesh cut into 1/2 inch cubes
  • 2 ripe avocados (about 8 oz. each)
  • 1/4 cup cilantro, coarsely chopped (optional)
  • 1 butter lettuce, leaves washed, dried and separated.

Dressing

Whisk together the lime juice, rum, honey, grated lime peel, salt and pepper together adding the oil, whisking to combine. Set aside.

 

Finishing the Salad

Combine the pineapple and jicama chunks  in a small bowl. Add the dressing and toss well. Set aside.

Carefully slice the avocados lengthwise and twist to open. Remove the pit and skin and slice each half in half again. Arrange 2 of the quarters on a couple of lettuce leaves on the bottom of 4 serving plates.

Add the cilantro (if using) to the pineapple mixture and toss to combine. Spoon over the avocados, serving immediately with warm, fresh rolls.

 

Jicama Coleslaw

If you have never tried Jicama before, the next time you go to the market, buy one. Take it home and try this recipe. You may never make a salad again without it.

  • 1 small Jicama, peeled and finely julienned
  • 1/4 head red cabbage, cored and finely shredded
  • 1/4 head green cabbage, cored and finely shredded
  • 2 carrots, peeled and finely julienned
  • 1 large red (or orange) pepper, seeded and finely sliced
  • 1/4 cup olive oil
  • 1/4 cup rice wine vinegar
  • 2 1/2 tbsp. fresh lime juice
  • 2 tbsp. honey
  • pinch of salt and pepper
  • 1/2 tsp. chili powder
  • 1/2 tsp. red chili flakes
  • 1/4 cup finely chopped cilantro
  • 2 tbsp. mint, finely chopped
  • 1 large gala apple, peeled, cored and finely julienned

Toss all the vegetables together in a bowl, cover and refrigerate at least one hour – preferrably over night.

Whisk together the olive oil, rice wine vinegar, lime juice and honey. Add the salt, pepper, chili powder and flakes and combine well.

Pour over the vegetable mixture and add the cilantro and mint  (if you want it) and the apple. Toss well to mix. Let sit for about 15 minutes, tossing a couple of time to marinate.

Enjoy.