Endive And Jícama Salad With Orange Pine Nut Vinaigrette Recipes

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JíCAMA, ORANGE, AND CORIANDER SALAD



Jícama, Orange, and Coriander Salad image

Categories     Salad     No-Cook     Orange     Pine Nut     Fall     Jícama     Cilantro     Gourmet

Yield Serves 4

Number Of Ingredients 7

4 navel oranges, peel and pith cut away with a serrated knife and sections cut free from membranes (about 2 cups total), reserving the juice
12 ounces jícama, peeled and cut into 2- by 1/2- by 1/4-inch sticks
1/2 small red onion, sliced thin lengthwise
1/4 cup minced fresh coriander sprigs
1 tablespoon fresh lemon juice, or to taste
3/4 teaspoon salt, or to taste
40 pine nuts (2 slightly rounded teaspoons), toasted until golden

Steps:

  • In a large bowl gently stir together all ingredients except pine nuts. Salad may be made up to this point 1 day ahead and covered, chilled.
  • Sprinkle each serving with 10 pine nuts.

PICANTE JíCAMA AND ROASTED CARROT SALAD WITH CREAMY BASIL DRESSING



Picante Jícama and Roasted Carrot Salad with Creamy Basil Dressing image

Provided by Jesus Gonzalez

Categories     Citrus     Fruit     Nut     Vegetable     Roast     Vegetarian     Basil     Carrot     Healthy

Yield Makes 4 servings

Number Of Ingredients 13

nonstick cooking spray
16 small carrots, trimmed, or 8 large carrots, peeled and cut into 3-inch pieces
1/2 cup (2 1/2 ounces) pine nuts
1 small jicama*, peeled and cut into 1/8-inch matchsticks (about 1 1/3 cups)
2 tablespoons plus 2 teaspoons freshly squeezed lime or lemon juice (from about 1 medium lemon or 2 medium limes)
2 teaspoons mild chile powder
1/8 teaspoon ground cayenne pepper (optional)
4 cups mixed baby greens
8 leaves Belgian endive, radicchio, or red leaf lettuce (from 1 head)
8 orange slices, peeled and seeded
4 fresh figs, sliced in half (optional)
1/4 cup creamy basil dressing
*Use a paring knife, rather than a peeler, to peel the jicama, and be sure to remove the tough, fibrous flesh just below the skin.

Steps:

  • Preheat oven to 350° F. Spray large rimmed baking sheet with nonstick cooking spray. Spread carrots on sheet, then very lightly spray carrots. Roast until tender, 30 to 40 minutes. Let cool.
  • In dry skillet over moderate heat, toast pine nuts, stirring constantly, until fragrant and light golden brown, 2 to 3 minutes. Immediately transfer to plate and let cool.
  • In small bowl, toss jicama with lemon or lime juice, chile powder, and cayenne, if using.
  • To serve, divide mixed baby greens among 4 salad plates and top each with 4 carrots. Mound 1/3 cup jicama atop each portion. Sprinkle each salad with 2 tablespoons pine nuts and garnish each plate with 2 endive, radicchio, or red-leaf lettuce leaves; 2 orange slices; and 2 fig halves, if using. Drizzle 1 tablespoon basil dressing over each salad and serve immediately.

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