Jicama, Orange & Tart Apple Salad

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susciabwI’ll go ahead and warn you now…last week at the Culinary Institute of America really changed me. I was so inspired to try new flavors, new techniques, and new foods that I couldn’t even wait 24 hours once I got home to implement the things I learned. Actually, I managed to be here a whopping 13 hours before diving in head first.

On Day Three of our World Cuisine class, I was paired with Jane, from Wisconsin (she was on Jeopardy once upon a time!), and Terri, from Kentucky. Together we tackled the foods of the Yucatan Peninsula, including Pork wrapped in Banana Leaves, Black Beans and Rice (the rice was amazing!) and a Jicama Salad.

Being ME, I had never seen a jicama. Never touched one, either. Most definitely had not eaten a jicama. So maybe you are like me? If so, let me fill you in on the lowly jicama.

It looks like a potato.

It’s hard, round, and dirty-ish. You need to peel it, which is an odd experience, as it’s a funny thing to peel. You’ll see. I had better luck peeling it with a paring knife versus a vegetable peeler. It slices and dices just like a potato, though. The flavor is somewhat sweet…kind of a combination between an apple and a dirty potato. Earthy. Yummy!

Once I got home, I adapted the recipe from class to make my own version of the jicama salad. I loved the recipe we used there, but I think mine was even better! I was thrilled that our local Food Lion carried jicama (shocked might be a better word) so, I imagine it’s available in your neck of the woods, too. The addition of the tart Granny Smith Apples really livened the salad up, and made it the perfect side dish for spring and summer. I hope you’ll give it a shot and let me know what you think!

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Jicama, Orange and Tart Apple Salad

Makes 6 servings

  • 1 jicama, peeled and julienned
  • 1 Granny Smith Apple, julienned
  • 1 1/2 oranges, supremed*
  • 1/2 Orange, juice & zest of
  • 1/2 sweet or red onion, lightly caramelized and cooled
  • 1/2 bunch cilantro, chopped
  • 2 radishes, sliced
  • pinch black pepper
  • pinch red pepper flakes
  • pinch salt
  • 6 drops Tabasco or other hot sauce, or to taste

Combine all ingredients in a mixing bowl. Chill for at least one hour, remove from refrigerator, and serve. (*Cookin Canuck did a great post on supreming oranges in case you need a how-to!)

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if you don’t mind, I would love a Stumble on the post. I want the Culinary Institute to know how much I loved the experience, and getting them a little extra attention couldn’t hurt! Just click below on the Stumble button or on the sidebar…I’d really appreciate it! Hope everyone had a fantastic weekend!

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