Jicama Salad With Lime Vinaigrette and Mint Cream
- 2 medium-size jicama (about the size of a baking potato)
- 2 large navel oranges
- 1/2 cup pepitas (pumpkin seeds), lightly toasted in a skillet or oven
- 1/2 cup sunflower seeds, lightly toasted in a skillet or oven
- 1 cup fresh mint leaves
- 1 tablespoon lime juice
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt, more to taste
- 2 teaspoons honey
- Diced watermelon, or pomegranate seeds and pomegranate molasses to garnish, optional
- 3 tablespoons pepitas, lightly toasted
- 1 cup mint leaves
- 1/2 cup olive oil
- 1 tablespoon honey
- 1/2 teaspoon lime juice
- 13 cup sour cream
- 1/2 teaspoon salt
- Using a knife or peeler, peel jicama.
- Cut off rounded edges to shape jicama into a solid square or rectangle.
- Slice 1/4 inch thick, then cut slices into 2-inch squares.
- Set aside in a bowl.
- Peel oranges with a knife and cut into segments, removing as much white pith as possible.
- Add to jicama (reserving a few segments for garnish) and refrigerate.
- This can be done up to 4 hours ahead.
- Make the mint cream: In a blender, combine pepitas, mint, oil, honey and lime juice.
- Blend at high speed until smooth.
- While blending, slowly add 1/2 cup cold water and blend until emulsified.
- Blend in sour cream and salt.
- Strain to remove any solids.
- When ready to serve, add pepitas, sunflower seeds and mint leaves to bowl (reserving a few leaves for garnish) with jicama and oranges.
- Whisk together lime juice, oil, salt and honey, then pour over salad and toss gently.
- Taste for salt and other seasonings, adding more as needed.
- Spoon 2 or 3 tablespoons of mint cream on each plate or bowl and swirl to cover bottom.
- Gently spoon salad mixture on top.
- Garnish with reserved orange segments and mint leaves, plus watermelon or pomegranate seeds and molasses, if using.
- Serve immediately.
jicama, oranges, pepitas, sunflower seeds, mint, lime juice, extravirgin olive oil, salt, honey, watermelon, pepitas, mint leaves, olive oil, honey, lime juice, sour cream, salt
Taken from cooking.nytimes.com/recipes/1016118 (may not work)