1/4 Cup Patricia and Paul Sicilian Lemon White Balsamic Vinegar
3 Tsp. Honey
Kosher salt and freshly ground black pepper
1/4 Cup Patricia and Paul Cilantro and Roasted Onion Olive Oil
1 small jicama, peeled and julienned
3 Clementines, segmented
1/4 Cup Cilantro or Flat leaf Italian parsley, chopped
2 Green onions, chopped
1/2 – 1 jalapeño, seeded and minced
Flaky sea salt, for sprinkling
1) In a mixing bowl, whisk together the vinegar and honey. Season with the kosher salt and black pepper then stream in the olive oil while whisking constantly.
2) In a separate bowl, add the jicama, clementines, green onion, cilantro or parsley and jalapeno. Add the vinaigrette and gently toss to combine.
If you haven’t worked with jicama before, here are frequently asked questions about it.
Jicama is a root vegetable that originated in Mexico. It is also known as the Mexican yam bean, Mexican turnip, or Chinese potato.
Jicama has a crisp, juicy texture similar to an apple or pear, and a slightly sweet, nutty flavor.
Jicama can be eaten raw or cooked. To prepare it, peel off the tough brown skin using a sharp knife (like you would any melon or large citrus fruit), then slice or dice it as desired. It can be eaten raw in salads, salsas, or as a crunchy snack, or cooked in stir-fries or soups.
Yes, jicama is a healthy food. It is low in calories and high in fiber, vitamin C, and potassium. It also contains antioxidants and prebiotic fiber that can help support a healthy digestive system.
Jicama can be found in most grocery stores and supermarkets, usually in the produce section near the root vegetables. I’ve found it at my local Ralphs but also at Whole Foods, Trader Joes and Sprouts markets.
Jicama can last for up to two weeks when stored in a cool, dry place. Once it is cut, it should be stored in the refrigerator and used within a few days. I find that it doesn’t last more than two days so plan on eating it right away after you peel it.
No, the skin of jicama is tough and fibrous and is not usually eaten. It should be peeled off before consuming the flesh of the vegetable.
Yes, jicama can be used as a low-carb substitute for potatoes in many recipes. It has a similar texture and can be cooked in a variety of ways, including roasting, boiling, or frying.
To make this salad is incredibly easy. Start with a sharp knife. Cut off both ends of the jicama. Lay the jicama on one of those flat sides. Using your knife, start at the top and cut the skin off from top to bottom in large strips working your way around the vegetable. When completely peeled, slice into 1/4 inch slices and then cut those into julienned shaped strips. Put all the jicama in a bowl.
Next, peel your clementines and remove any excess pith around each segment. Add those to the same bowl.
Chop your parsley or cilantro and add to the bowl. I give you that option because there are many who don’t like cilantro. They say those people have a certain enzyme in their body that make it taste like soap. If that is the case for you, flat leaf parsley is the perfect substitute. Note: the infused olive oil is so mildly flavored with cilantro that no one that has had is disliked it. It is actually quite good.
Next chop your green onion and jalapeno. You decide how much heat you want in the salad. 1/2 a jalapeno works for me but you decide. Taste the salad to determine if you want more.
Lightly season the fruit and vegetables with salt and pepper.
In a separate bowl, whisk your vinaigrette ingredients. The specialty olive oil and vinegar are well worth the investment because the flavors are incredible. However, you can always substitute plain olive oil and lemon juice for the OO and vinegar in this recipe. That will work.
Add the dressing to the fruit and vegetable bowl and gently toss to coat. You can let this sit for 1/2 hour before serving. You can also refrigerate. This salad will be good for up to two days but I doubt it will last that long.
Like this recipe? Be sure to try some of my other favorite salad recipes.
Wheat Berry, Cherry & Pistachio Salad
Lime and Blackberry Fruit Salad
Raspberry and Lemon Salad with Crispy Chicken Croutons
Apricot Chicken Salad with Dill