Spicy Jicama Salad with Tangerines and Fresh Coriander

Ingredients

• 1 small (1-pound) jicama
• peeled and cut into 3/4-inch cubes
• 1/2 cup bitter orange juice (or Mock Bitter Orange Juice
• see Notes)
• 1/4 teaspoon salt
• 1 red-skinned apple
• cored and cut into 3/4-inch cubes (optional)
• 1/2 small cantaloupe
• peeled
• seeded and cut into 3/4-inch cubes (optional)
• 3 tangerines
• peeled
• broken into sections and
• if you wish
• seeds cut out
• About 2 tablespoons roughly chopped fresh coriander (cilantro)
• Powdered dried chile
• about 1 teaspoon (see Notes)
• 2 or 3 small leaves romaine lettuce
• for garnish

Instructions

1. Marinating the Jicama: Place the jicama in a large noncorrosive bowl, pour in the bitter orange juice and sprinkle with salt.
2. Toss well, cover and let stand at room temperature for an hour or so.
3. Finishing the salad: About 15 minutes before serving, add the apple, cantaloupe, tangerines and fresh coriander to the bowl and mix thoroughly.
4. Toss the mixture every few minutes until time to serve.
5. Season with powdered chile, and add more salt and fresh coriander, if desired.
6. Toss one final time and scoop the salad into a serving dish lined with romaine leaves.