I haven’t posted many salads from the galley kitchen yet, because most of the salads I eat are too boring to write about. I mean, no one needs a recipe to “chop iceberg lettuce and toss with bottled blue cheese dressing.”
In its simplicity, this salad is just a step or two beyond the iceberg/bottled dressing that normally accompanies my solo dinners, and honestly, doesn’t really require a recipe at all. But it’s one of my favorites – sweet, cool, and crispy — and it’s the perfect salad next to a big bowl of spicy chili.
I served this not-at-all-boring salad alongside a not-quite-perfect chili to my three fancy guesties — my lovely friends Alison and Aissa, and my Mom (who rules). Aissa is allergic to wheat gluten, so I served popcorn with the chili, instead of the usual cornbread. But don’t worry — I popped the corn in rendered duck fat and tossed it with truffle salt first.
Recipe below the fold
Jicama, Cucumber, and Orange Salad
1 small jicama
1/2 English cucumber
1 orange (I used one, but I think it would be better with two)
Canola oil
Kosher salt
Peel the jicama and cut it into thick matchsticks. Slice the cucumber in half lengthwise, and then into thin half-moons.
Supreme the orange, removing the segments over the salad bowl to catch the juice.
Combine the jicama, cucumber, and orange slices in a mixing bowl, and squeeze the orange over top. Add a splash of oil and a pinch of salt, and toss gently.
Linked to: The Sweet Details, Jennifer Cooks
[...] Jicama, Cucumber, and Orange Salad [...]
I can vouch for the simple tastiness of this salad–
thanks for sharing Suzy!
Thanks, Jenny! I’m glad it worked out for your party. Next time I’ll try mixing in greens like you did, and maybe some chives and cilantro. YUM.
Me too! Simply delish–excellent refreshing textures!
[...] pursuit of the world’s fanciest popcorn for fancy guesties Mom, Aissa, and Alison brought me to Clancey’s Meats and Fish in charming and trendy Linden Hills. I was looking for [...]
So refreshing.