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)
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.