Orange Jícama Radish And Pork Rind Salad Recipes

JICAMA-ORANGE SALAD

Steps:

• Peel and segment the oranges with a paring knife (see page 52). Squeeze the empty membranes over a large bowl to release the juices.
• Whisk the chili powder, salt and pepper to taste, the olive oil and lime juice into the orange juice. Toss in the orange segments and jicama. Before serving, add the scallions, cilantro and pomegranate seeds.

ORANGE AND RADISH SALAD WITH PISTACHIOS

Steps:

• Remove orange peels: Cut off both ends of the oranges. Stand them up on the cut side and remove the rest of the peel and pith by cutting away strips; move your knife down the sides of the orange from top to bottom. Use a cutting board with a canal for catching juices, and cut oranges, crosswise, into rounds. Place in a bowl and tip in juices. Add fleur de sel and chopped mint, and toss together.
• Slice radishes and daikon as thin as you can. (Use a mandolin or a Japanese slicer if you have one.) Place in separate bowl and sprinkle with fleur de sel.
• Whisk together lemon juice, agave, cinnamon, cayenne and pistachio oil. Divide evenly among the two bowls with oranges and radishes, and toss.
• Use a slotted spoon to lift oranges from juices that accumulate in bowl and arrange, with radishes, on a platter or plates. Just before serving, spoon on the juices and dressing left behind in bowl, and top with pistachios and mint.

ORANGE AND RADISH SALAD

Steps:

• Wash the radishes, cut off the green tops and the roots, and grate the radishes into a glass salad bowl. Peel the oranges and segment them, reserving 2 tablespoons of the juice. (Remove all the white pith from the orange with a sharp paring knife and then, holding the orange in one hand, run the knife around each segment inside the membrane. Do this over a small bowl to catch the juice.) Place the orange segments in the bowl with the grated radish. Mix the remaining ingredients and the reserved orange juice together in a small bowl and pour the marinade over the radish and orange mixture. Cover with plastic wrap and set aside for 30 minutes so that the flavors mix. Serve at room temperature.

ORANGE, JíCAMA, RADISH, AND PORK RIND SALAD

Steps:

• Cut peel, including all white pith, from oranges with a small sharp knife, then cut crosswise into 1/4-inch-thick slices and transfer to a large bowl (you should have about 4 cups).
• Peel jicama with a large sharp knife, then quarter lengthwise and cut crosswise into 1/8-inch-thick slices (you should have about 3 cups).
• Add to oranges along with onion, radishes, vinegar, and salt. Toss until combined, then chill, covered, at least 1 hour.
• Toss again before serving, sprinkled with pork rinds and peanuts.

ORANGE AND RADISH SALAD

Steps:

• Wash the radishes, cut off the green tops and the roots, and grate the radishes into a glass salad bowl. Peel the oranges and segment them, reserving 2 tablespoons of the juice. Place the orange segments in the bowl with the grated radish. Mix the remaining ingredients and the reserved orange juice together in a small bowl and pour the marinade over the radish and orange mixture. Cover with plastic wrap and set aside for 30 minutes so that the flavors mix. Serve at room temperature.

ORANGE AND RADISH SALAD

Steps:

• Combine lemon juice, sugar and ¼ teaspoon salt in a jar. Twist on the lid and shake until the sugar and salt dissolve; chill dressing thoroughly.
• When ready to serve, simply arrange the orange rounds on a serving dish or individual plates, top with a pretty pile of radish matchsticks and drizzle with the dressing. Grate a bit of orange zest on top, if desired, and serve with the tiniest bit of flaky sea salt for finishing, if you like - but that exact amount is best left to individual diners.

JíCAMA, ORANGE, AND CORIANDER SALAD

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.

SOUTH AMERICAN-STYLE JíCAMA AND ORANGE SALAD

Steps:

• In a large bowl whisk together the lime juice, the salt, the chili powder, and the cayenne and add the jícama, tossing it to coat it well with the dressing. Arrange the oranges decoratively around the edge of the platter and mound the jícama with a slotted spoon in the center. Drizzle the dressing remaining in the bowl over the oranges and sprinkle the scallions over the salad.

ORANGE AND JICAMA SALAD

Steps:

• Peel the jicama with a potato peeler, cut into slices and then cut the slices into strips.
• Peel the oranges, then holding over a bowl, cut off the outside membrane and divide into sections catching the juice in the bowl as you go.
• Toss the jicama and oranges together,season with salt and refrigerate for 30 minutes.
• Serve in decorative salad bowls with a dash of chili powder on top.

JICAMA AND ORANGE SALAD

Steps:

• Use a vegetable peeler to remove the brown skin of the jicama. Cut the jicama into sticks about 2 inches long and 1/4 inch thick. (You should have about 1 cup.).
• Use the small holes of a grater, or a zester, and grate 1 tablespoon of each orange and lime zest (avoid the white pith).
• Slice off both ends of the orange and cut away the remaining peel. Cut out segments, leaving as much pith behind as possible.
• In a medium bowl, mix the jicama, orange segments, orange and lime zests, bell pepper, and cilantro. Add jalapeño to taste and season with salt and freshly ground black pepper.

RADISH, RED ONION AND ORANGE SALAD - MOROCCO

Steps:

• Put the lemon juice in a salad bowl, add the cinnamon and salt, and blend. Whisk in the olive oil.
• Segment the oranges.
• Shave the radishes into wafer thin slices.
• Add the onions, radishes, garlic and oranges to the bowl.
• Toss before arranging the mint leaves on top.
• Serve immediately.

ORANGE AND RADISH SALAD

Steps:

• In a small bowl stir together lemon juice, orange-flower water, sugar, cinnamon, cayenne, and salt until sugar is dissolved.
• With a serrated knife cut away orange peels and pith, discarding them, and cut oranges crosswise into 1/4-inch-thick slices. Arrange orange slices on a platter and pour lemon juice mixture over them. Let orange slices macerate 30 minutes.
• Trim radishes and halve lengthwise. Cut radishes into thin half circles and scatter over orange slices. Garnish salad with radish leaves.

ORANGE JICAMA SALAD

Steps:

• On 8 individual salad plates, arrange a bed of shredded lettuce.
• Sprinkle the jicama on top.
• Arrange about 5 orange sections in a flower pattern on top of each.
• Sprinkle with the chopped red onion.
• Put a radish in the center of each salad.
• In a small, tightly lidded jar, combine the oil, orange juice, chili powder, vinegar, salt and pepper.
• Shake to blend well.
• Sprinkle about 1 tablespoon over each salad just before serving.