Jicama Pomegranate Salad Recipes

Steps:

• In a large bowl, whisk together the lemon juice, olive oil, parsley, honey and salt. Add the jicama, carrots, apple and sesame seeds. Toss well to coat everything in the dressing. Let the salad sit for 30 minutes at room temperature to allow the flavors to combine and the vegetables to soften slightly.

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.

Steps:

• In a serving bowl, add grated, peeled Jicama, mint leafs, and lime juice; mix well;.
• Add pomegranate seedsand toss to incorporate.
• Serve chilled.

Steps:

• Combine jicama, carrots, red onion, both peppers, tomato in a medium bowl. Whisk together the lime juice, vinegar, honey, olive oil and cayenne and season with salt and pepper to taste. Add the cilantro and let sit for 30 minutes.

Steps:

• Using a knife or peeler, peel jicama. Cut off rounded edges to shape jicama into a solid square or rectangle. Slice 1/4 inch thick, then cut slices into 2-inch squares. Set aside in a bowl.
• Peel oranges with a knife and cut into segments, removing as much white pith as possible. Add to jicama (reserving a few segments for garnish) and refrigerate. This can be done up to 4 hours ahead.
• Make the mint cream: In a blender, combine pepitas, mint, oil, honey and lime juice. Blend at high speed until smooth. While blending, slowly add 1/2 cup cold water and blend until emulsified. Blend in sour cream and salt. Strain to remove any solids.
• When ready to serve, add pepitas, sunflower seeds and mint leaves to bowl (reserving a few leaves for garnish) with jicama and oranges. Whisk together lime juice, oil, salt and honey, then pour over salad and toss gently. Taste for salt and other seasonings, adding more as needed.
• Spoon 2 or 3 tablespoons of mint cream on each plate or bowl and swirl to cover bottom. Gently spoon salad mixture on top. Garnish with reserved orange segments and mint leaves, plus watermelon or pomegranate seeds and molasses, if using. Serve immediately.

Steps:

• With a manual citrus juicer squeeze enough juice from pomegranate half, pressing sides against center of juicer and pressing on any whole seeds in juicer with thumbs, to measure 1/4 cup. Peel and cut jícama into 1/4-inch-thick slices. On a cutting board stack slices, 2 or 3 at a time, and cut into 1/4-inch-thick sticks. In a bowl toss jícama with pomegranate juice. Chill mixture, covered, tossing occasionally, 30 minutes to allow jícama to absorb some of juice.
• Have ready a bowl of ice and cold water. Trim haricots verts and in a saucepan of boiling salted water blanch 3 minutes, or until crisp-tender. Transfer beans with a slotted spoon to ice water to stop cooking and drain in a colander. Cut remaining pomegranate in half and with hands gently break in two. Bend back rinds and dislodge seeds from membranes. Coarsely chop walnuts.
• To jícama mixture add beans, pomegranate seeds, parsley, oil, lemon juice, and salt and pepper to taste and toss to combine.
• Serve salad sprinkled with walnuts.

Steps:

• In a nonreactive bowl, combine jícama and fruit. Toss with lime juice, cilantro, and salt. Refrigerate about 1 hour to allow flavors to meld. Toss with chili powder before serving.