CELEMENTINE & JICAMA SALAD

By BobD

Ingredients

• 8 SERVINGS
• 1/2 teaspoon chopped garlic
• 1/4 cup fresh lime juice
• 6 tablespoons olive oil
• 1/2 teaspoon sugar
• 8 clementines (1 3/4 pounds), peeled and cut crosswise into 1/4-inch-thick slices
• 1 lb jicama, peeled and cut into 1/4-inch-thick matchsticks (3 cups)
• 1 small red onion, thinly sliced
• 3/4 cup packed cilantro sprigs
• 1/2 cup crumbled queso fresco or mild feta
• 1/3 cup raw green (hulled) pumpkin seeds (pepitas), toasted

Details

Servings 8
Adapted from gourmet.com

Preparation

Step 1

Mince and mash garlic to a paste with 1/2 teaspoon salt, then whisk together with lime juice, oil, sugar, and 1/2 teaspoon pepper in a large bowl.

Just before serving, add clementines, jicama, onion, and cilantro and gently toss. Season with salt.

Sprinkle with cheese and pumpkin seeds.

COOKS NOTES:

Vinaigrette can be made 4 hours ahead and kept at room temperature.

Clementines, jicama, and onion can be cut 4 hours ahead and chilled.