Jicama and Watermelon Salad with Mint

This is my season’s first crack at watermelon. Love the unique combination of jicama and watermelon. It’s easy to dice and toss these two together to make a quintessential summer fruit salad with my favorite thing. Some fresh mint from the garden, a perennial awakened and enlivened by the warming trend. This Eric Ripert’s jicama and watermelon salad with mint is refreshing and ideal for entertaining. Perfect for a large gathering anywhere: at backyard barbecues, picnics or on the beach.

The watermelon I got was deliciously and unusually sweet . I lucked out getting a good size watermelon, heavy enough that I can barely lift up. The key is to look for the yellow spot, where the watermelon rests on the ground. If you see a yellow splotch, its ripe.

It was a different story altogether with jicama, a root vegetable that looks like a turnip. You see them often at Trader Joe’s, sold in sticks (like carrots) as snacks. I picked up one big jicama. A mistake. The skin was tough and fibrous which made it hard to peel. I had to break out a brand new peeler for the task. Still, I had to apply quite a bit of force in removing the skin. In retrospect, I should have gotten two small ones. Look for jicamas that are smaller in size. The little and younger ones are generally crisper and more flavorful.

The local supply of watercress in our area has not been consistent. I like the mild bitter taste of watercress and love to put it in salads, pestos, soups or smoothies. I was ready to substitute it with arugula, which I have growing in my garden, if I can’t find what I want at the store. To make a long story short, I’ve discovered bags of cress in the salad section at Whole Foods. I haven’t paid much attention to them before. They are less expensive and easier to use than the fresh watercress bundle I usually get. These fresh and triple-washed cress are keepers, for sure.

The salad dressing is an easy one, whisking together oil, vinegar, lime juice, honey and cayenne pepper. I skipped the tequila to keep the salad non-alcoholic. I fixed myself a big plate of this jicama and watermelon salad with mint and enjoyed it thoroughly. What a sweet fresh taste of summer and sunshine!

Jicama, lime, mint and cress

A bag of “super leaves” cress

Jicama and watermelon salad with a simple dressing

Print Recipe

Jicama and Watermelon Salad with Mint

Serves: 8

Ingredients

• For the Dressing:
• 2 tablespoons champagne vinegar
• 2 tablespoons tequila
• 2 tablespoons lime juice
• 1 teaspoon honey
• A pinch cayenne pepper
• ½ cup canola oil
• For the Salad:
• 4 cups seedless watermelon, cut into ½ - inch dice
• 4 cups jicama, peeled and cut into ½ - inch dice
• 1 bunch watercress, washed and trimmed
• ½ cup mint leaves
• fine sea salt and freshly
• ground pepper

Instructions

1

Whisk together the champagne vinegar, tequila, lime juice, honey and cayenne pepper in a mixing bowl. Season with salt and pepper and slowly whisk in the canola oil until emulsified.

2

Combine the watermelon and jicama large mixing bowl. Season with salt and pepper and add the vinaigrette; toss to coat evenly and place the salad on a platter.

3

Garnish the top with watercress and mint.

Notes

A Eric Ripert's recipe from http://www.aveceric.com/all-recipes/jicama-and-watermelon-salad-with-mint