Red Chile Jicama Salad with Grilled Pineapple
By Your Market District Chefs
Prep Time: 30 minutes
Standing Time: 30 minutes
Set Time: 30 minutes
With a zester or vegetable peeler, remove zest (colored peel only) from ½ of an orange. Finely mince zest and transfer it to a large stainless steel or glass bowl. Add salsa and lime juice to zest. Taste and season with salt (it should be a little salty). Add jícama and onion; toss to mix well and let stand about 30 minutes. Turn on or fire up grill. Cut off stem and blossom end of all oranges, stand oranges on a cutting board and, working close to the flesh, cut away the rind and all the white pith. Cut the oranges in half, then slice each half crosswise into ¼-inch thick slices. Cut the slices into quarters. Lightly oil pineapple slices and grill directly over medium heat, turning once, until golden on both sides, about 2 minutes total. Remove from grill and dice. Just before serving, stir the orange pieces and diced pineapple into the jícama mixture. Divide the lettuce between individual serving plates, forming it into a rough nest shape. Pile marinated jícama mixture in the middle. Sprinkle with chopped cilantro.