Text 33660, 51 rader
Skriven 2013-02-13 05:19:34 av Dave Drum (1:261/38)
Ärende: Chile 2176
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Jicama & Orange Salad
 Categories: Salads, Citrus, Nuts, Vegetables, Chilies
      Yield: 8 servings

      3 sl Red onion; 1/8" thick
      1 md Jicama
      3    Navel oranges
      2    Serrano chilies; seeded,
           - minced
      1 ts Red chile powder
      2 tb Fine minced cilantro leaves
    1/2 ts Kosher salt
    1/2 ts Sugar
      4    Grinds black pepper
    1/2 c  Pomegranate seeds
    1/4 c  Crushed dry-roasted peanuts

  By Jacqueline Higuera McMahan, Chronicle contributor

  The recipe for this delightfully refreshing salad comes
  from Peta Jimenez Angulano, who operates a vegetable stall
  in Guadalajara's huge Mercado Libertad. My husband and I
  can polish off the entire salad between us.

  Cut each onion slice into eighths. Soak in ice-cold water.
  Peel jicama and cut into 1/8-inch slices. Julienne the
  slices, then cut in half. Place in a bowl. Peel oranges
  over the bowl to catch juices. Cut oranges into bite-sized
  pieces and add to the bowl. Add chilies, chile powder,
  cilantro, salt, sugar and pepper. Drain onions and pat
  dry, then add to the salad. Refrigerate for from 30
  minutes to 1 hour. To serve, stir salad well and adjust
  seasoning if necessary. Portion onto serving plates.
  Sprinkle with pomegranate seeds and peanuts.

  Serves 8.

  URL: http://sfgate.com

  MM Format by Dave Drum - 10 December 2012

  Uncle Dirty Dave's Archives

MMMMM

... 'Meaningful' when used today is nearly always meaningless -- Paul Johnson

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 * Origin: Prism bbs (1:261/38)