Braden Family Cookbook

Chuck Braden

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JICAMA AND BLOOD ORANGE SALAD                          stolen recipe

 

1          medium jicama (about 3/4 pound)
3          blood oranges
1          papaya or mango cut into inch cubes (fresh pineapple may be substituted)
1          small red onion peeled and thinly sliced
1          fresh hot pepper (jalapeno, or your favorite), stemmed, seeded & de ribbed and finely chopped to taste or substitute cayenne pepper
1          tsp. good salt
3          tbsp. good olive oil
juice     of one medium lime
        cup cilantro leaves, washed and pulled from stems
        cup fresh mint leaves, washed (do not use soap when washing veggies. . . !)

Peel the jicama and slice on a mandolin into thin slices then into 2 inch strips.  You may use a knife but the mandolin is neater.  Place in bowl

Peel the oranges and cut supremes by trimming between the membranes w/ a sharp knife, remove the sections and let fall into the bowl.  Supreme the oranges over the bowl to catch all the juices.  Add the other ingredients and toss gently.  Chill 2 hours then serve.

Serves 4