Name: Picante Jícama and Roasted Carrot Salad with Creamy Basil Dressing
Yield: Makes 4 servings
Ingredients: nonstick cooking spray; 16 small carrots, trimmed, or 8 large carrots, peeled and cut into 3-inch pieces; 1/2 cup (2 1/2 ounces) pine nuts; 1 small jicama*, peeled and cut into 1/8-inch matchsticks (about 1 1/3 cups); 2 tablespoons plus 2 teaspoons freshly squeezed lime or lemon juice (from about 1 medium lemon or 2 medium limes); 2 teaspoons mild chile powder; 1/8 teaspoon ground cayenne pepper (optional); 4 cups mixed baby greens; 8 leaves Belgian endive, radicchio, or red leaf lettuce (from 1 head); 8 orange slices, peeled and seeded; 4 fresh figs, sliced in half (optional); 1/4 cup creamy basil dressing; *Use a paring knife, rather than a peeler, to peel the jicama, and be sure to remove the tough, fibrous flesh just below the skin.

Editor's note: The recipe below is part of a healthy and delicious spa menu developed exclusively for Epicurious by Chef Jesús González of La Cocina Que Canta Culinary Center at Rancho La Puerta Fitness Resort and Spa.

Jicama is a large root vegetable with light brown skin and a white interior. Also called Mexican potato and yambean root, jicama is native to Mexico and South America and is available in Latin markets and most supermarkets in North America.

Editor's note:

The nuts can be toasted and the carrots roasted about 6 hours before serving. Cover and keep at room temperature until ready to assemble salad. The jicama can be seasoned and kept in refrigerator up to 1 hour prior to serving.

Recipe information

Yield
Makes 4 servings

Ingredients

nonstick cooking spray

16 small carrots, trimmed, or 8 large carrots, peeled and cut into 3-inch pieces

1/2 cup (2 1/2 ounces) pine nuts

1 small jicama*, peeled and cut into 1/8-inch matchsticks (about 1 1/3 cups)

2 tablespoons plus 2 teaspoons freshly squeezed lime or lemon juice (from about 1 medium lemon or 2 medium limes)

2 teaspoons mild chile powder

1/8 teaspoon ground cayenne pepper (optional)

4 cups mixed baby greens

8 leaves Belgian endive, radicchio, or red leaf lettuce (from 1 head)

8 orange slices, peeled and seeded

4 fresh figs, sliced in half (optional)

1/4 cup creamy basil dressing

*Use a paring knife, rather than a peeler, to peel the jicama, and be sure to remove the tough, fibrous flesh just below the skin.

Preparation

Step 1
Preheat oven to 350° F. Spray large rimmed baking sheet with nonstick cooking spray. Spread carrots on sheet, then very lightly spray carrots. Roast until tender, 30 to 40 minutes. Let cool.
Step 2
In dry skillet over moderate heat, toast pine nuts, stirring constantly, until fragrant and light golden brown, 2 to 3 minutes. Immediately transfer to plate and let cool.
Step 3
In small bowl, toss jicama with lemon or lime juice, chile powder, and cayenne, if using.
Step 4
To serve, divide mixed baby greens among 4 salad plates and top each with 4 carrots. Mound 1/3 cup jicama atop each portion. Sprinkle each salad with 2 tablespoons pine nuts and garnish each plate with 2 endive, radicchio, or red-leaf lettuce leaves; 2 orange slices; and 2 fig halves, if using. Drizzle 1 tablespoon basil dressing over each salad and serve immediately.

Nutrition Per Serving

Nutritional analysis per serving: 117 calories

24 g carbs

3.2 g protein

1.9 g fat

7.2 g fiber

0 mg cholesterol

221 mg sodium

672 mg potassium

#### Nutritional analysis provided by Self

TagsSalad Jicama Root Vegetable Vegetable Carrot Side Starter Dinner Gluten Free Vegetarian Epicurious

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Nutrition Per Serving

Recipe notes