This crisp salad is so refreshing on a hot day. The crunch of the jicama combines with the sweet-tart nature of the citrus to create the perfect summer bite.
Makes 3-4 servings
1 bunch watercress, rinsed well
½ small jicama, peeled, cut into thin matchstick pieces
2 oranges, peeled, sectioned
1 ruby grapefruit, peeled, sectioned
1 red bell pepper, roasted over an open flame, peeled, seeded, sliced into ribbons
1 cup cherry tomatoes, halved
¼ cup extra virgin olive oil
1-2 small shallots, finely minced
1 clove fresh garlic, finely minced
Crushed red pepper flakes
2 tablespoons brown rice syrup
Juice of ½ fresh lemon
Combine all ingredients in a mixing bowl. (To prepare the fruit, slice off the tops and bottoms, revealing the flesh. Set the fruit on a cutting board and slice the skin and pith away, revealing the flesh of the orange and grapefruit. Release the fruit from the membranes into sections.)
Prepare the dressing by combining all ingredients, except lemon juice in a sauce pan. Place over low heat and cook, stirring, for about 2 minutes to develop flavors. Remove dressing from heat; adjust seasonings to your taste and stir in lemon juice.
Just before serving, toss salad with enough dressing to coat. Serve immediately.