To say that I enjoy making salads would be quite the understatement. I love playing with the various elements that make up a interesting combination, crisp greens, raw and occasionally cooked vegetables, fruit, meats, grains, nuts and cheeses. Now that spring is here I can turn to the garden for some of my salad elements. Jicama, Avocado, Radish & Orange Salad originated with Fine Cooking magazine. This salad contrasts the crispness of the jicama and radishes with creamy avocado with the sweet tanginess of citrus. The radishes and cilantro are from the garden and I made it my own with the addition of baby spinach and a sprinkling of toasted pine nuts. It would be appropriate with a Tex-Mex or South of the Border menu but would also be great with barbecued chicken.
The oranges in this salad are cut into supremes. Supreming (soo-premming) is a technique that removes the membrane from citrus fruit so it can be served in slices. You will need a cutting board, a sharp knife to remove the peel and, as I prefer, a small thin blade knife to loosen the segments. Trim the top and bottom off the fruit so that it can stand up on the board. Then, cut the skin from the flesh, starting at the top and following the curves down. Use your knife to cut the segments free from the membrane. I have been doing this for about a year and think my supreming skills are improving. It does take practice and not every fruit is perfectly segmented inside. Too much work? Substitute canned mandarin orange segments and a few tablespoons of orange juice in the dressing, I won’t tell…
Jicama, Avocado, Radish, Orange Salad with Cilantro
Adapted from Fine Cooking Magazine
Serves 6
Ingredients
- 4 oranges
- 1t cumin seeds
- 1 medium clove garlic
- Kosher salt and freshly ground pepper
- 5T fresh lime juice or more to taste
- Large pinch cayenne pepper
- 1/4c extra virgin olive oil
- 1 small jicama
- 8 small radishes, cut into very thin round slices
- 5 scallions, white and light green parts cut diagonally into thin slices
- 2 large firm but ripe avocados
- 1/4 c chopped cilantro
- 4-5 cups baby spinach, washed and spun dry
- 2T toasted pine nuts
Directions
- Finely grate 2t zest from the oranges and set aside. With a sharp knife, slice the ends off the oranges. Stand each orange on one of its ends and carefully pare off the peel and pith in strips. Working over a small bowl, cut the orange segments away from the connective membrane. Squeeze the membranes over the bowl to collect any remaining juice.
- Toast seeds in a dry skillet over medium heat, stirring until fragrant and a shade darker. Or, toast in a shallow baking pan in a 350F oven, 5 minutes or so. Allow to cool and grind in a mortar and pestle or in an electric spice mill. Mince garlic and mash to a paste with 1/4t salt with the side of a large knife or in a mortar and pestle. Place cumin and garlic in a small bowl and whisk in 2t orange zest, 3T orange juice, the lime juice and a large pinch of cayenne. Whisk in the olive oil.
- Peel the jicama and cut into matchsticks, 1/8 inch thick and 2 inches long. In a large bowl combine the jicama, radishes, scallions and toss with about 2/3 of the vinaigrette, add the orange segments and toss gently.
- Thinly slice the avocados, drizzle with vinaigrette and season with salt and pepper to taste. Place the spinach leaves in a serving bowl, top with the jicama mixture, then the avocado slices. Sprinkle with toasted pine nuts and chopped cilantro. Season to taste with remaining vinaigrette, salt and freshly ground pepper.