This is my take on the popular Ensalada de Noche Buena (Christmas Eve Salad) that is served in Mexico. The jicama provides a nice crunchy texture to the salad, but if they are unavailable, use a crisp Granny Smith apple. For added color diced beets are sometimes added in the traditional salad. Pomegranates are in season this time of year, and the seeds add color as well as flavor to this holiday dish.
Ingredients
Dressing
- 2 tbsp fresh orange juice
- 1 tbsp fresh lime juice
- 1 tbsp white vinegar
- 1 clove garlic finely minced
- 1 tsp sugar
- 1/2 tsp ground chile de arbol
- 1/2 tsp salt
- 1/4 tsp ground white pepper
- 1/2 cup vegetable oil
Salad
- 2 oranges peeled and sectioned
- 1 sliced banana
- 1 small jicama peeled and diced
- 1/2 cup sliced strawberries
- chopped lettuce
Servings: servings
Instructions
- Combine all the ingredients for the dressing, except the oil, in a ceramic or glass bowl and allow to sit for 30 minutes to blend the flavors. Whisk in the oil in a slow stream and mix until creamy.
- Combine the fruits and vegetable in a bowl. Pour the dressing over the top and gently toss to mix.
- Line plates or a serving platter with the lettuce and top with the fruit mixture. Garnish with the pomegranate seeds and serve.
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.
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