This recipe gives anyone who has not tasted jicama this year the opportunity to have something delicious and make the bracha Shehecheyanu at the same time.
(Keep in mind that I never measured neither the onion nor the jicama. I buy a medium-sized jicama and a regular red onion and then begin the preparations.)
- 12 ounces jicama (1 medium-sized jicama; it looks like a large potato)
- 10 ounces red onions (1 red onion)
- 3 naval oranges (I also use one can of mandarin oranges, drained)
- 3 ounces honey
- 1 tablespoon paprika
- 2 tablespoons ketchup
- 2 tablespoons Dijon mustard
- 2 tablespoons orange juice
- 1 teaspoon black pepper
- 1 ounce kosher salt
- 3 ounces wine vinegar
- 2 ounces chopped onion
- 1 cup of canola oil
- 1½ tablespoons poppy seeds
To make the salad
Peel the jicama and then cut into a fine julienne measuring ⅛ inch by ⅛ inch by 2 inches. Place into a clean bowl. Again, do not fret over having the exact size of the slices (I just cut it into small cubes).
Peel the red onions and trim out the root ball. Cut the onion into similar ⅛ by ⅛ strips. Add to the jicama.
Using a sharp knife, peel the oranges carefully. Remove the segments without any seeds or membranes and add to the cut salad. (Or, as I suggest, use one can of drained mandarin oranges instead.)
To make the dressing
Place all the ingredients except the oil into a bowl or food processor.
Slowly drizzle in the oil while the processor is running, or, if using a bowl, while whisking vigorously.
Pour the dressing over the salad and let stand for at least 15 minutes.
I always make this before Shabbos and it is great at any time.
By Nina Glick