Food Network Magazine - (12)December 2020

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JICAMA-ORANGE SALAD
ACTIVE: 25 min l TOTAL: 25 min l SERVES: 4

4 oranges
¼ teaspoon ancho chile powder
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
Juice of 1 lime
1 medium jicama, peeled and diced
3 scallions, chopped
2 tablespoons fresh cilantro
Seeds of ½ pomegranate

1. Slice off the top and bottom of
   each orange. Place cut-side down and
   cut off the peel and white pith with
   a chef’s knife, following the curve of
   the fruit. Cut along both sides of the
   membranes to remove the segments.
   Squeeze the empty membranes over
   a large bowl to release the juices.


2. Whisk the chile powder, a pinch
   each of salt and pepper, the olive oil
   and lime juice into the orange juice.
   Add the orange segments and jicama
   and toss. Before serving, add the
   scallions, cilantro and pomegranate
   seeds and gently toss again.

SANG AN.

2 FOOD NETWORK MAGAZINE

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@ BOSCH

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