Citrus Jicama And Watercress Salad Recipes

JICAMA, CITRUS AND WATERCRESS SALAD RECIPE - (5/5)

Steps:

• In a blender, combine the pomegranate juice, vinegar, agave nectar, mustard and lime zest. With the machine on, add the oil in a thin stream and blend until emulsified. Season the dressing with salt and pepper. Using a sharp knife, peel the grapefruit and oranges, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections. Add the jicama, watercress and pomegranate seeds to the bowl. Add the dressing, toss gently and serve right away.

WATERCRESS AND CITRUS SALAD

Steps:

• Combine the watercress, grapefruit supremes and juice, orange supremes and juice, olive oil and some salt and pepper in a large bowl. Gently toss to combine. Serve immediately.

ORANGE, JíCAMA, AND WATERCRESS SALAD

Steps:

• In small bowl, whisk together lime juice, zest, salt, and pepper. Gradually whisk in oil, whisking until mixture emulsifies.
• In medium bowl, toss together jícama and 1/4 cup vinaigrette, reserving remaining vinaigrette. Let marinate while preparing rest of ingredients.
• Using paring knife and working over large bowl to catch juice, remove peel and white pith from oranges, then cut between membranes to remove segments (discard membranes).
• To bowl with orange juice, add orange segments, jícama (including vinaigrette), and watercress. Toss well to combine. If desired, add additional vinaigrette, or reserve remainder for another use. Sprinkle with pumpkin seeds if using. Serve immediately.

WATERCRESS AND JICAMA SALAD

Steps:

• Thinly slice the jicama and then cut into 1/8-inch wide strips. Combine the jicama and watercress in a bowl. In a separate bowl whisk together the olive oil, lime juice, salt and pepper. Pour over the salad and toss well to coat. Serve immediately on chilled plates.

WATERCRESS CITRUS SALAD WITH POMEGRANATE-POPPY SEED DRESSING

Steps:

• Whisk together the pomegranate juice, vinegar, mustard, honey, lime and orange zest and poppy seeds in a medium bowl and season with salt and pepper. Slowly whisk in the oil until emulsified.
• Put the citrus in a bowl; add the jicama and watercress. Add a few tablespoons of the reserved citrus juices and some of the pomegranate dressing, season with salt and pepper and toss to coat. Transfer to a platter and garnish with the pomegranate seeds.

JICAMA-CITRUS SALAD

Steps:

• Working over a large bowl, carefully carve out sections of grapefruit and orange from membranes using a paring knife, letting sections fall into bowl and reserving membranes. Transfer juices to a small non-reactive bowl; squeeze membranes into bowl. Discard membranes.
• Add lime juice, cilantro, red pepper flakes, and salt to the small bowl with the juices; stir to combine. Add jicama, apple, and cucumber to the large bowl with the fruit. Pour juice mixture over fruit mixture. Gently toss to coat. Let salad stand for 10 minutes before serving.

JICAMA CITRUS SALAD

Steps:

• Combine all ingredients; refrigerate until serving.

WATERCRESS, JíCAMA, AND ORANGE SALAD

Steps:

• Whisk first 5 ingredients in small bowl to blend. Gradually whisk in oil. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewhisk before using.)
• Remove peel and white pith from oranges. Working over large bowl to catch juices and using small sharp knife, cut oranges between membranes to release segments into bowl. Add jicama, pimientos, and cilantro. Add dressing and toss to coat. Season salad with salt and pepper.
• Divide watercress among 8 plates. Top with orange salad and serve.

CITRUS, JICAMA, AND WATERCRESS SALAD

Steps:

• 1. In a small bowl, whisk together the oil, vinegar, and salt. In a medium bowl toss the watercress with half of the dressing and toss to mix. Place on a large serving plate. 2. Peel the oranges and grapefruit and remove all the white pith. Cut into bite-size pieces and put in a medium bowl. In the same bowl, add the jicama and radishes to the citrus fruits, then with the remaining dressing. Mound the salad on the bed of watercress. Refrigerate for at least an hour. Serve cold. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.