| CATEGORY |
CUISINE |
TAG |
YIELD |
|
American |
February 19 |
1 |
servings |
INGREDIENTS
| 1/3 |
c |
Fresh lime juice |
| 1 1/2 |
ts |
Salt; or to taste |
| 1 |
ts |
Chili powder; or to taste |
| 1/8 |
ts |
Cayenne; or to taste |
| 1 |
lb |
Jicama; (available at |
|
|
; specialty produce |
|
|
; markets and |
|
|
; manysupermarkets), |
|
|
; peeled and cut into |
|
|
; 1/3-inch-thick |
|
|
; sticks |
| 4 |
|
Navel oranges; rind and pith cut |
|
|
; free with a |
|
|
; serrated knife and |
|
|
; thesections cut |
|
|
; away from the |
|
|
; membranes |
| 2 |
|
Scallions; minced |
INSTRUCTIONS
In a large bowl whisk together the lime juice, the salt, the chili powder,
and the cayenne and add the jicama, tossing it to coat it well with the
dressing. Arrange the oranges decoratively around the edge of the platter
and mound the jicama with a slotted spoon in the center. Drizzle the
dressing remaining in the bowl over the oranges and sprinkle the scallions
over the salad.
Serves 8.
Gourmet February 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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