Jicama-Orange Salad with Chipotle Vinaigrette

Jicama-Orange Salad with Chipotle Vinaigrette Recipe - Authentic Mexican Flavor

Region / culture: Mexico | Preparation time: 20 minutes | Servings: 4

Introduction

Jicama-Orange Salad with Chipotle Vinaigrette is a refreshing and flavorful dish that combines the crispness of jicama, the sweetness of oranges, and the smoky heat of chipotle peppers. This salad is perfect for a light and healthy meal or as a side dish for a summer barbecue.

History

This recipe is a modern twist on traditional Mexican flavors. Jicama, also known as Mexican turnip, is a root vegetable that is commonly used in Mexican cuisine. Oranges add a burst of citrusy sweetness, while chipotle peppers bring a spicy and smoky kick to the dish.

Ingredients

1 lb (454 g) romaine lettuce (about one medium head)
4 oranges
8 oz (227 g) jicama, peeled and cut into 0.25 inch cubes
8 black olives, pitted and sliced
0.5 oz (14 g) cilantro leaves (about 0.25 cup)
2 canned chipotle chilis, diced fine
0.5 tsp minced garlic
0.5 tsp salt
0.25 tsp freshly ground black pepper
juice of 0.5 fresh orange
juice of 1 fresh lime
1 tbsp extra virgin olive oil

How to prepare

1. Arrange individual leaves of romaine on salad plates as a bed for the salad.
2. Remove the rind and pith from the oranges, and slice them across to expose the sections; each slice should be about 0.25" thick.
3. Remove any seeds as necessary.
4. Spread the oranges over the lettuce in a fan pattern, and sprinkle with jicama and cilantro leaves (you may use flat-leaf parsley if preferred).
5. To make the vinaigrette dressing, create a paste by combining the chilies, salt, pepper, and garlic in a bowl, and pressing them with a flat mallet or another suitable utensil.
6. Add the fruit juices and olive oil to the paste, and whisk them together well.
7. Pour the dressing over the salad and serve.

Variations

Add avocado slices for extra creaminess.
Top the salad with grilled shrimp or chicken for added protein.
Substitute mango for oranges for a tropical twist.

Cooking Tips & Tricks

Make sure to peel and cube the jicama finely to ensure a crunchy texture in the salad.

- Removing the pith and seeds from the oranges will make them easier to eat and enhance the presentation of the dish.

- Adjust the amount of chipotle peppers to suit your spice preference. You can also remove the seeds for a milder flavor.

Serving Suggestions

This salad can be served as a light lunch or dinner on its own, or as a side dish to grilled chicken or fish. It pairs well with a glass of white wine or a citrusy cocktail.

Cooking Techniques

The key to this recipe is to finely cube the jicama and slice the oranges thinly for a visually appealing presentation. The chipotle vinaigrette can be made ahead of time and stored in the refrigerator until ready to use.

Ingredient Substitutions

If you can't find jicama, you can substitute with water chestnuts or daikon radish. If you don't have chipotle peppers, you can use a pinch of smoked paprika for a similar smoky flavor.

Make Ahead Tips

You can prepare the chipotle vinaigrette ahead of time and store it in the refrigerator for up to a week. The salad can be assembled just before serving to maintain its crispness.

Presentation Ideas

Arrange the salad on a large platter for a family-style presentation, or serve it on individual plates for a more elegant presentation. Garnish with extra cilantro leaves and a sprinkle of smoked paprika for a pop of color.

Pairing Recommendations

This salad pairs well with grilled meats, seafood, or tofu. It also goes well with a side of rice or quinoa for a more substantial meal. For drinks, try a crisp white wine or a citrusy cocktail.

Storage and Reheating Instructions

This salad is best served fresh, as the jicama and oranges may become soggy if stored for too long. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Do not freeze.

Nutrition Information

Calories per serving

Each serving of Jicama-Orange Salad with Chipotle Vinaigrette contains approximately 150 calories.

Carbohydrates

The jicama-orange salad is a low-carb dish, with most of the carbohydrates coming from the jicama and oranges. Each serving contains approximately 20 grams of carbohydrates.

Fats

The main source of fat in this salad comes from the olive oil used in the chipotle vinaigrette. Each serving contains about 5 grams of fat.

Proteins

This salad is a low-protein dish, with only a small amount of protein coming from the olives and cilantro. Each serving contains approximately 2 grams of protein.

Vitamins and minerals

Jicama is a good source of vitamin C, fiber, and potassium. Oranges are rich in vitamin C and antioxidants. Cilantro provides vitamin K and antioxidants. This salad is a nutritious way to get a variety of vitamins and minerals.

Alergens

This recipe contains olives, which may be an allergen for some individuals. Be sure to check for any allergies before serving.

Summary

Overall, this salad is a healthy and nutritious dish that is low in calories and high in vitamins and minerals. It is a great option for those looking for a light and refreshing meal.

Summary

Jicama-Orange Salad with Chipotle Vinaigrette is a light and refreshing dish that combines the flavors of jicama, oranges, and chipotle peppers. This salad is easy to make and perfect for a summer meal or barbecue. Enjoy the crispness of the jicama, the sweetness of the oranges, and the smoky heat of the chipotle vinaigrette in every bite.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Jicama-Orange Salad with Chipotle Vinaigrette. It was a warm summer day, and I was visiting my friend Maria in her cozy kitchen. Maria was known for her creative and exotic dishes, and she always had a new recipe up her sleeve to share with me.

As soon as I walked into her kitchen, I could smell the tantalizing aroma of citrus and spices wafting through the air. Maria greeted me with a warm smile and a twinkle in her eye, knowing that she had something special to show me. She handed me a piece of paper with the recipe written in her elegant handwriting, and as I read it over, my mouth watered in anticipation.

The ingredients were simple yet intriguing: jicama, oranges, red onion, cilantro, and chipotle peppers for the vinaigrette. The combination of flavors sounded like a symphony for the taste buds, and I knew I had to try making this dish for myself.

Maria told me that she had learned this recipe from a Mexican friend of hers who had grown up in a small village in the mountains. The flavors of the jicama and oranges, combined with the smoky heat of the chipotle peppers, were a reflection of the vibrant culture and cuisine of Mexico. I could almost imagine myself sitting at a rustic table in a sun-drenched courtyard, savoring each bite of this refreshing and spicy salad.

As Maria guided me through the preparation of the salad, I marveled at her expertise in the kitchen. She chopped the jicama into thin strips, the crisp texture reminding me of water chestnuts. The oranges were peeled and sliced, the bright citrus juices mingling with the earthy sweetness of the jicama. The red onion added a touch of sharpness, while the cilantro brought a fresh herbal note to the mix.

But it was the chipotle vinaigrette that truly elevated this salad to a whole new level. Maria showed me how to blend the chipotle peppers with olive oil, lime juice, and a hint of honey to balance out the heat. The smoky, spicy flavors of the chipotle peppers danced on my tongue, creating a harmonious contrast with the sweetness of the oranges and the crunch of the jicama.

As we sat down to enjoy our creation, I couldn't help but feel grateful for the bond that food had created between Maria and me. Cooking together had always been a way for us to connect, to share stories and laughter over a delicious meal. And this Jicama-Orange Salad with Chipotle Vinaigrette was a testament to the power of food to bring people together, to bridge cultural divides and create lasting memories.

I knew that this recipe would become a staple in my own kitchen, a reminder of the day I learned to make it from my dear friend Maria. And as I savored each bite of the salad, I felt a sense of pride and satisfaction in knowing that I had mastered a dish that captured the essence of a faraway land and brought it into my own home.

So the next time you find yourself in the mood for something exotic and refreshing, why not give this Jicama-Orange Salad with Chipotle Vinaigrette a try? I promise you won't be disappointed. And who knows, maybe you'll create your own cherished memories in the process, just like I did with Maria. Happy cooking!