A Pati Jinich Recipe
Jicama and Greens Salad with a Creamy Honey Citrus Vinaigrette
4 to 5 servings
Ensalada de Jícama y Lechugas con Vinagreta de Cítricos y Miel
Ingredients
For the vinaigrette:
- 1 fresh xcatic, güero, or banana chile
- 1 fresh habanero, optional
- 2 tablespoons lime juice
- 4 tablespoons lemon juice
- 2 tablespoons white distilled vinegar
- 4 tablespoons olive oil
- 1 tablespoon honey
- 1 ripe avocado, halved, pitted, chopped
- 1 teaspoon kosher or coarse sea salt
- 1/2 teaspoon freshly ground black pepper
For the salad:
- 2 tender lettuces, such as Boston and baby romaine, washed and torn into pieces (4 to 6 cups)
- 1 jicama, about 1 pound, peeled and cut into matchsticks (about 2 cups)
- 1 grapefruit, peeled and cut into supremes (about 1 cup)
- 1 orange, peeled and cut into supremes (about 1 cup)
To Prepare
To make the vinaigrette:
- On a preheated comal, skillet, or griddle set over medium heat, toast the güero chile and habanero, if using, for 6 to 8 minutes, flipping as needed, until skin is charred and chile is softened. Remove from the heat and remove stem and seeds, if desired.
- In the jar of a blender, add the roasted chiles (making sure you add a piece of habanero at a time, to taste, for desired heat level), lime and lemon juices, vinegar, olive oil, honey, avocado, salt and pepper. Puree until completely smooth. Scrape into a bowl.
To assemble the salad:
- In a salad bowl, add the lettuce, jicama, and half of the grapefruit and orange supremes. Toss with some of the dressing until completely covered but not soaked. Add the remaining grapefruit and orange supremes on top. Add more dressing as needed.
