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Tomatillo salad (lower left) and jicama and orange salad (upper right) by Francisco Alejandri (Food styling: Ashley Denton/Judy Inc. (www.judyinc.com). Prop styling: Stephanie Saunders /Judy Inc. Photography: Angus Fergusson For The Globe and Mail)

Tomatillo salad (lower left) and jicama and orange salad (upper right) by Francisco Alejandri

(Food styling: Ashley Denton/Judy Inc. (www.judyinc.com). Prop styling: Stephanie Saunders /Judy Inc. Photography: Angus Fergusson For The Globe and Mail)

Chef Francisco Alejandri's signature salads Add to ...

On the eve of his new restaurant opening in Toronto, inventive expat chef Francisco Alejandri opens up his recipe book for Globe Style.

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  • Preparation time: 10 minutes
  • Ready time: 20 minutes
  • Servings: 4

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.

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