Orange-Jicama Salad

Crunch is the whole point. Julienned jicama gives this salad the kind of crisp, watery snap that you usually only get from a fresh apple, and it carries the bright orange dressing better than soft greens ever could.

Butter lettuce is the right base because its leaves are mild and tender, they let the oranges, jicama, and red onion stay in the spotlight. A handful of minced fresh cilantro and chopped red onion finish it with an unmistakable Mexican accent.

The dressing is built right in the bowl. Whisking olive oil into orange juice, white wine vinegar, salt, and pepper in a thin stream is what creates that creamy emulsion. Pour it in too fast and the dressing breaks back into puddles of oil and juice, take your time.

Mounded plate-by-plate rather than tossed, this is one of those naturally pretty salads that earns its space at a dinner table without trying.

Chef Tips

• Peel the jicama in two layers, the brown skin and the slightly fibrous layer just under it. The white core is what you want, sweet and crisp like an Asian pear.
• Cut the orange into supremes (segments with no membrane) for a fancier presentation, or just slice into thin wheels for a rustic look.
• Soak the chopped red onion in cold water for 5 minutes before sprinkling, this takes the sulfur bite down without losing the color or crunch.
• Dress just before serving. Citrus dressing wilts butter lettuce in minutes if it sits.

Variations

• Add sliced avocado for a creamy counterpoint to all that crunch.
• Swap the orange for ruby grapefruit and add a pinch of chili powder for a sweet-bitter-spicy version.
• Toss in toasted pumpkin seeds (pepitas) for a textural Mexican touch.