Jicama, Cucumber, and Orange Salad

I haven’t posted many salads from the galley kitchen yet, because most of the salads I eat are too boring to write about. I mean, no one needs a recipe to “chop iceberg lettuce and toss with bottled blue cheese dressing.”

In its simplicity, this salad is just a step or two beyond the iceberg/bottled dressing that normally accompanies my solo dinners, and honestly, doesn’t really require a recipe at all. But it’s one of my favorites – sweet, cool, and crispy — and it’s the perfect salad next to a big bowl of spicy chili.

I served this not-at-all-boring salad alongside a not-quite-perfect chili to my three fancy guesties — my lovely friends Alison and Aissa, and my Mom (who rules). Aissa is allergic to wheat gluten, so I served popcorn with the chili, instead of the usual cornbread. But don’t worry — I popped the corn in rendered duck fat and tossed it with truffle salt first.

Recipe below the fold

Jicama, Cucumber, and Orange Salad

1 small jicama
1/2 English cucumber
1 orange (I used one, but I think it would be better with two)
Canola oil
Kosher salt

Peel the jicama and cut it into thick matchsticks. Slice the cucumber in half lengthwise, and then into thin half-moons.

Supreme the orange, removing the segments over the salad bowl to catch the juice.

Combine the jicama, cucumber, and orange slices in a mixing bowl, and squeeze the orange over top. Add a splash of oil and a pinch of salt, and toss gently.

Linked to: The Sweet Details, Jennifer Cooks
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