Orange, Jícama, Radish, and Pork Rind Salad |
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Prep Time: 20 Minutes Cook Time: 70 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Chojín Alma Guillermoprieto of Cambridge, Massachusetts, writes: My guatemalan grandmother made a salad she called chojín. I remember the taste vividly, but when I went to Guatemala, no one knew the dish. This is my attempt to re-create it. While the ingredients in this recipe are extremely simple, the result is an eye-opening explosion of flavors. Ingredients:
4 1/2 lb navel oranges or tangelos (6 medium) |
1 medium jicama (1 lb) |
1 cup sliced red onion (1/8 inch thick; 1 small) |
6 radishes, very thinly sliced (1 cup) |
1/3 cup distilled white vinegar |
1 teaspoon salt |
1 cup crumbled pork rinds |
1/2 cup chopped salted roasted peanuts |
Directions:
1. Cut peel, including all white pith, from oranges with a small sharp knife, then cut crosswise into 1/4-inch-thick slices and transfer to a large bowl (you should have about 4 cups).
2. Peel jicama with a large sharp knife, then quarter lengthwise and cut crosswise into 1/8-inch-thick slices (you should have about 3 cups).
3. Add to oranges along with onion, radishes, vinegar, and salt. Toss until combined, then chill, covered, at least 1 hour.
4. Toss again before serving, sprinkled with pork rinds and peanuts.
5. Cooks' note: Chojín, without pork rinds and peanuts, can be chilled up to 1 day.
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