Jicama and Greens Salad

To make the vinaigrette:

On a preheated comal, skillet, or griddle set over medium heat, toast the güero chile for 6 to 8 minutes, flipping as needed, until skin is charred and chile is softened. Remove from the heat and remove stem and seeds, if desired.

In the jar of a blender, add the roasted chile, habaneros, lime and lemon juices, vinegar, olive oil, honey, avocado, salt and pepper. Puree until completely smooth. Scrape into a bowl.

To assemble the salad:

In a salad bowl, add the lettuce, jicama, and half of the grapefruit and orange supremes. Toss with some of the dressing until completely covered but not soaked. Add the remaining grapefruit and orange supremes on top. Add more dressing as needed.

Ingredients

For the vinaigrette:

1 fresh xcatic, güero, or banana chile

1 teaspoon La Costeña® sliced habaneros

2 tablespoons lime juice

4 tablespoons lemon juice

2 tablespoons white distilled vinegar

4 tablespoons olive oil

1 tablespoon honey

1 ripe avocado, halved, pitted, chopped

1 teaspoon kosher or coarse sea salt

1/2 teaspoon freshly ground black pepper

For the salad:

2 tender lettuces, such as Boston and baby romaine, washed and torn into pieces (4 to 6 cups)

1 jicama, about 1 pound, peeled and cut into matchsticks (about 2 cups)

1 grapefruit, peeled and cut into supremes (about 1 cup)

1 orange, peeled and cut into supremes (about 1 cup)

Author

Pati Jinich

Born and raised in Mexico City, Pati is host of the 3x James Beard Award-winning PBS television series “Pati’s Mexican Table” and the PBS primetime docuseries “La Frontera.” She is resident chef at the Mexican Cultural Institute in Washington, D.C., and a cookbook author.