Jicama-Orange Salad

Ingredients

• 0.3 teaspoon ancho chili powder 
• 2 tablespoons cilantro leaves fresh
• 1 medium jicama diced peeled
• 1  juice of lime 
• 4 servings kosher salt and pepper freshly ground
• 3 tablespoons olive oil extra-virgin
• 4  oranges 
• 1 of seeds pomegranate 
• 3  scallions chopped

Equipment

• bowl
• knife
• whisk

Directions

1. Peel and segment the oranges with a paring knife (see page 52). Squeeze the empty membranes over a large bowl to release the juices.
2. Whisk the chili powder, salt and pepper to taste, the olive oil and lime juice into the orange juice. Toss in the orange segments and jicama. Before serving, add the scallions, cilantro and pomegranate seeds.
3. Photograph by Sang An