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Jicama-Melon Salad Recipe

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This recipe for Jicama-Melon Salad, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wil Wagner
Added: Monday, June 2, 2008


For Vinaigrette, Whisk Together:
1/4 cup fresh lime juice
2 tablespoons honey
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Toss with Vinaigrette:
1 cup jicama, julienned
1 cup cantaloupe, peeled, seeded, and cut into chunks
1 cup honeydew melon, peeled, seeded, and cut into chunks
1 cup watermelon, peeled and cut into chunks

Toss with 23 tablespoons Vinaigrette:
8 large Bibb lettuce leaves, roughly torn

Garnish with:
2 tablespoons whole fresh mint leaves
Freshly ground black pepper

Whisk honey, salt, and pepper into a bowl of the fresh squeezed lime juice. (To get the the most juice from your limes, twist a fork into the pulp.) You have to remove the thick, fibrous peel from jicama before eating it. Cut jicama in half, then pull the peel off with a paring knife. Now, thinly slice the jicama into rounds about 1/4" thick. Then julienne by stacking rounds on top of each other and slicing into sticks. Peel melons. Then remove the seeds (except for watermelon) and cut into bite-sized chunks.

Toss jicama and melons in vinaigrette; let sit 10 minutes. Before serving, pour off some vinaigrette into another bowl.

Toss with lettuce. Divide lettuce among four plates. Arrange melon salad on top, then sprinkle with small whole mint leaves.

Garnish with black pepper.

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Personal Notes:
I got this recipe from CuisineRecipes.com [CuisineRecipes@Lists.CuisineRecipes.com]




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