Planning a Cinco de Mayo fiesta? Get ready to wow your partygoers with a jicama salad. Jicama root is mildly sweet with a surefire crunch that pairs well with mellow-tasting wet veggies and fruits like cucumbers and cantaloupe. It’s the perfect accompaniment to a platter of enchiladas, a bowl of chips and fiery hot salsa, and a pitcher of margaritas.
Jicama Salad
8 to 10 servings
1 head romaine lettuce
1 large jicama, peeled and cut into 1-inch cubes
1 cucumber, peeled, seeded and cut into 1-inch cubes
2/3 cup chopped red onion
1/3 medium-sized cantaloupe, peeled, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and chopped
¼ cup fresh cilantro, chopped
3 limes
Dash of paprika
Salt to taste
3 Tbsp. olive oil
• Cut the romaine into 1-inch-wide ribbons. Fill a large bowl with fresh, cold water. Plunge the lettuce in a bowl, give a good swish, then let the water come to rest so the dirt and residue fall to the bottom. Lift the lettuce out of the bowl, transfer to a colander and let dry, or use a salad spinner.
• Meanwhile, mix the jicama, cucumber, onion, cantaloupe, bell pepper and cilantro in a bowl. Juice 2 of the limes over the mixture and sprinkle with paprika and salt. Mix and let sit for about 15 minutes.
• In a separate bowl, toss the romaine, olive oil and juice of the remaining lime. Add the romaine to the vegetable mixture. Toss and adjust the seasonings. Serve the salad on a large serving platter with tongs.
– Ligaya Figueras
This article appears in May 1-31, 2009.