This salad of snow peas, oranges and jícama is sweet, sour and full of crunch.
- 4 cups snow peas, (about 12 ounces), trimmed
- 2 oranges
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon white-wine vinegar
- 1 tablespoon minced shallot
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/2 small jícama, peeled and cut into matchsticks (about 1 cup; see Tip)
- Step 1
- Bring 1 inch of water to a boil in a saucepan fitted with a steamer basket. Have a bowl of ice water by the stove. Steam snow peas until tender-crisp, about 3 minutes. Transfer the peas to the ice water. Drain.
- Step 2
- Cut peels and white pith from oranges. Working over a bowl, cut the segments from surrounding membranes. Squeeze the peels and membranes over the bowl to extract about 3 tablespoons juice before discarding them. Transfer the segments with a slotted spoon to a small bowl. Whisk oil, vinegar, shallot, sugar and salt into the juice. Return the segments to the bowl along with the snow peas and jícama; toss with the dressing.
Tip: Jícama is a round root vegetable with brown skin, white flesh and a slightly sweet, nutty flavor. Look for it with other produce.
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