Tomatillo salad (lower left) and jicama and orange salad (upper right) by Francisco AlejandriThe Globe and Mail
On the eve of his new restaurant opening in Toronto, inventive expat chef Francisco Alejandri opens up his recipe book for Globe Style.
Servings: 4
Ready Time: 20 minutes
Jicama and orange salad
1 small jicama (about 1 lb), diced
(or substitute fennel, thinly sliced)
2 oranges, peeled, cut in
half and sliced into ½-inch
thick pieces
1 heaping tbsp coriander,
roughly chopped
2 radishes, thinly sliced
1 tsp mint, roughly chopped
½ lime, juiced
½ orange, juiced
1 tsp chili flakes
2 tbsp pumpkin seeds,
roughly chopped
Tomatillo salad
24 green tomatillos, husks removed,
rinsed under room-temperature
water and cut into quarters
1 medium-sized red onion
(about 4 to 5 oz), thinly sliced
1 tsp chili flakes
8 sprigs coriander, roughly chopped
2 avocados, diced
2 small limes, juiced
4 tbsp fruity olive oil
Salt to taste
4 ounces queso panela, shredded
(or substitute shredded paneer or
crumbled ricotta)
Method
Jicama and orange salad
Combine all the ingredients in a stainless-steel bowl and let sit for 10 minutes.
Serve at room temperature
Tomatillo salad
Place the first 8
ingredients in a
stainless-steel bowl
and gently toss
together to combine.
Garnish with queso
panela.