Orange, Jicama, and Pickled Red Onion Salad
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Kemp Minifie
There's nothing quite as refreshing as a wintertime citrus salad. In this case, the sweetness of oranges is offset by the pickled red onions, while the jicama adds a wonderful crunch.
- FOR PICKLED ONION:
- 1/2 of a medium (8-ounce) red onion, halved lengthwise and thinly sliced crosswise
- 1/2 cup cider vinegar
- 1/4 cup sugar
- 1/2 teaspoon salt
- FOR ORANGE AND JICAMA:
- 1 pound jicama, (either whole or a piece of a larger one), peeled of all fibrous bits (use a knife if vegetable peeler isn't strong enough)
- 3 large navel oranges
- FOR DRESSING:
- 3 tablespoons fresh lime juice
- 1 teaspoon sugar
- 1/4 teaspoon salt, or to taste
- 1/4 cup mild olive oil
- Equipment: a mandoline or other manual slicer fitted with julienne blade
- MAKE PICKLED ONION:
Put onion in a bowl. Bring vinegar, sugar, and salt to a simmer in a small non-reactive saucepan, stirring until sugar and salt are dissolved, then pour over onion. Let stand 5 minutes, stirring occasionally (onion will brighten in color). Drain onion in a sieve and transfer to a large salad bowl.
- PREPARE ORANGE AND JICAMA:
Cut jicama into julienne strips with slicer and add to onion.
- Cut peel and pith from oranges with a serrated knife. Holding each orange over the salad bowl, cut sections free from membranes with a sharp paring knife, letting the sections fall into the bowl. Squeeze juice remaining in membranes into bowl.
- MAKE DRESSING:
Whisk together lime juice, sugar, and salt until sugar and salt are dissolved, then whisk in oil. Drizzle dressing over salad and toss, then season with salt and pepper.
- Make ahead: Pickled onions can be prepared 1 day ahead and chilled, covered. Jicama and oranges can be cut up 3 hours ahead but kept in separate bowls or containers, covered and chilled.