Caesar’s Caesar Salad
Pati Jinich, Javier Plascencia
155 ratings with an average rating of 5 out of 5 stars
155
1 hour 40 minutes (including 1 hour’s chilling)
Jicama Salad
Updated Nov. 16, 2023
- Total Time
- 50 minutes
- Prep Time
- 10 minutes
- Cook Time
- 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- ½cup avocado oil or extra-virgin olive oil
- ¼cup lime juice
- 1small garlic clove, finely chopped
- ½serrano chile, finely chopped
- 1tablespoon Tajín
- 1teaspoon fine sea salt
- ¼cup pepitas (pumpkin seeds)
- 1small jicama (about 8 ounces)
- ¼small pineapple
- 2 to 3Persian cucumbers (about 4 ounces total) or ¼ seedless cucumber
- 2navel oranges
- 1 to 2heads little gem lettuce, depending on size (or use hearts of romaine)
- 1small red onion
- 1serrano chile
- Tender herbs (such as small leaves of basil, cilantro, dill and/or parsley) or microgreens
- Edible flowers (optional)
- 4teaspoons Tajín
- Flaky sea salt (such as Maldon), for sprinkling
For the Vinaigrette
For the Salad
Preparation
- Step 1
Make the vinaigrette: In the jar of an immersion blender or in a standard blender, purée the avocado oil, lime juice, garlic, serrano chile, tajín and salt until smooth and emulsified. (Alternatively, combine the ingredients in a jar, cover and shake well to combine.) Set aside.
- Step 2
Prepare the salad: Heat the pumpkin seeds in a small skillet over low, stirring occasionally, until fragrant and lightly golden, about 4 minutes. Transfer to a small plate and set aside to cool.
- Step 3
Using a sharp knife, trim the ends and peel off the brown skin from the jicama. Trim and peel the pineapple. Cut the jicama and pineapple lengthwise in half. Using a mandoline or a sharp chef’s knife, cut the jicama, pineapple and cucumbers into very thin slices (about 24 slices of jicama and 16 slices of pineapple). Using a sharp knife, remove the peel and pith from the oranges, then cut them into 8 slices each. Separate the leaves of the lettuce (you should have at least 20). Thinly slice the onion into rings and save the small ones from the center (save the remainder for another use). Thinly slice the serranos.
- Step 4
Divide the jicama slices among 4 large plates, followed by the pineapple, cucumber and orange slices. Top with the lettuce leaves, then 2 or 3 red onion rings each, the toasted pepitas and serrano slices. Sprinkle with the herbs and flowers, if using, and finish with the tajín, a drizzle of dressing and some flaky salt at the end. (Alternatively, layer the ingredients on a large wide platter.) Serve any remaining dressing on the side.
Private Notes
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Cooking Notes
SH
We order this at Cruz del Sur every time we eat there - it's divine! - and then binge on making it at home, substituting daikon when I can't get jicama, the best fruity or lemon olive oil you can find (we keep on hand for just such dishes) for the avocado oil, and adding a sprinkling of pomegranate seeds if I have them. Hugo adds delicacies from time to time as well - the tiny lime halves we once found in this salad were a revelation. He keeps the plant right there in the backyard!
Sarah — Indianapolis
Trader Joe’s carries jicama wraps, already thinly sliced.
Terri
Tajin is very popular in Mexico. Also good on orange slices as a snack!
DennisD
Excellent as written, using cilantro, dill and microgreens! I forgot to put the avocado on top, as noted in the introductory paragraph but not in the ingredients, which would have made it even better.
Brie
A whole avocado would change the dressing from a vinaigrette to a creamy dressing. Would probably be very tasty but would fundamentally change the recipe. Happy experimenting!
Mary Young
If you can’t get jicama try water chestnuts
LYNNE DALY
This is a good base recipe for a great salad. I mixed all together vs. plating it individually in parts. I did not like my jicama so I used a hard pear instead (a green apple would also do well). I might add some honey to dressing to improve it. Did not use pineapple, but orange, mango and green tart pear instead. Has promise. Goat cheese would be yummy in as well.
JL
I couldn’t find ripe pineapple so used mango instead. Delicious.
fern
Chile piquín, the idea behind the now ever popular Tajín, is widely used in Mexico also in vegetables and sold by vendors on the streets like cucumbers, carrots and jicama. They are cut into vertical slices, bathed in lime and Tajin. Lots of children also have this in their lunch boxes. Use it also over mango or watermelon! I cannot live without it – I carry a mini one in my bag and been known to give as gift to my farmers market coworkers…Oh and on ramen or consomé, also great.
RB
Wow! This salad is so, so good. I doubled it and served on a big platter for 8 people at a dinner party. What worked for me was composing the layers as directed but saving a few bits of each ingredient, then tucking those bits into the into the leaves on top. I transported it like that (uncovered) to the party, then drizzled with dressing and sprinkled with Tajin just before we ate. I didn’t need to double the dressing; I dressed it well and there’s still a boatload leftover.
Angela
This salad was time consuming to make but so worth it. Super simple salad and full of flavor. My partner loved this salad so much that we made this salad again the next night. No alterations needed - recipe is perfect as is.
Heather
This salad has A LOT going on! Amazingly balanced. 10 /10!!!
fabulous
I used daikon instead of jicama. Really well received by a crowd.
Erin
Amazing balance of flavors, this was such a fresh and delicious salad! The balance of acidity was just perfect, and I think a little fresh avocado on top would have been lovely. You could easily make this an entrée by adding a little protein. We had it as a side with enchiladas, so it was a perfect relief to a heavier meal. And absolutely beautiful! Will definitely be making this again.
Susan
I couldn't get a hold of the peppers so used jalepenos. Worked great. This was a HUGE hit at a party where I doubled the recipe and prepared it as told but on one large wide bowl/platter.
kelley
Add fried currants to salad, Miscio, basil, cilantro and mint, did toasted pumpkin and a spiced pumpkin version since I had on hand, nex time adding the sliced avacado on top. Very refreshing
Becca
Loved it. If it’s in season try adding chopped up mango and fresh corn, even better!
MCPMCD
This salad is so good and I make it all the time. Full of flavor and great textures. I cut the jicama into matchsticks.
Shakychef
Made according to the recipe except, I used basil and mint as the fresh herbs. We really liked the mint addition. This is an excellent salad!! Very light and refreshing, but filling. I finished it with Cyprus Black Lava Salt. Goes very well with the fruit!
Mc13b
First time, followed recipe exactly- delicious and beautiful, party favorite. Second time added variations- thinly sliced strawberries, shaved mini sweet peppers, substituted spinach for gem. Added shrimp or salmon. Summer perfection!
Archdruid
For Fen: Try English or hothouse cucumbers (the ones wrapped in plastic). and do the other suggestions that were sent to you: Hot House cucumbers are classified as burpless which means they have thinner skins, are sweeter, and are believed to be easier to digest
LYNNE DALY
This is a good base recipe for a great salad. I mixed all together vs. plating it individually in parts. I did not like my jicama so I used a hard pear instead (a green apple would also do well). I might add some honey to dressing to improve it. Did not use pineapple, but orange, mango and green tart pear instead. Has promise. Goat cheese would be yummy in as well.
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