Jicama is a sweet and crispy root vegetable that looks like a turnip. You need to peel it before eating it. It can be added to salads, raw vegetable platters or salsas. It has been grown in South America for centuries and is a legume that grows on vines.
The first time I tried jicama was a number of years ago while vacationing in Arizona. The people I was visiting used jicama in their raw vegetable platters. It was cut up in thin strips along with other vegetables. Several weeks ago I had a jicama, fennel and citrus salad at a local restaurant called Tangerine and I thought the flavour combination was wonderful. I didn't get the recipe from the restaurant but noted the main ingredients and googled several recipes to figure out a dressing. The restaurant used pine nuts in their recipe but I left it out. This salad tastes just as good the following day after making it.
1 jicama, peeled and cut into thin strips
1 fennel bulb, cut into thin strips
1 orange, chopped into small pieces or 1 small can of mandarin oranges
2 green onions, chopped
2 tbsp chopped fresh coriander or parsley
grated orange peel from ½ an orange
3 tbsp olive oil
2 tbsp lemon juice
1 tbsp red wine vinegar
1 tbsp honey or agava
1 clove of garlic, minced
salt and pepper to taste
In a medium bowl, combine jicama, fennel, oranges, onions, peel and coriander. Set aside. In a small bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, honey, and garlic. Add salt and pepper to taste. Pour liquid over jicama and fennel mixture. Toss to coat. Serves 6 people.