Jicama and Arugula Salad with Blood Orange Vinaigrette

Jicama is a root vegetable, sort of like a huge water chestnut with a thin, brown skin. It’s sometimes considered the celery of Latin America. Once peeled, it’s so crisp and nutty, it makes an excellent salad alongside sandwiches.

Two 1-pound jicamas, peeled and quartered (see Note)

2 blood oranges

3 tablespoons red wine vinegar

1 tablespoon chili powder

1⁄2 teaspoon salt

1⁄3 cup olive oil, preferably extra virgin olive oil

2 cups chopped arugula leaves (remove the stems if fi brous or tough)

• Shred the jicama through the large holes of a box grater or with the shredding blade of a food processor.
• Squeeze the juice from the oranges into a serving bowl, taking care to remove any seeds. Whisk in the vinegar, chili powder, and salt. Slowly whisk in the olive oil.
• Add the shredded jicama and arugula; toss well to serve.

Note: It’s easiest to peel the jicamas with a paring knife, rather than a vegetable peeler.

Makes 8 servings