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Chef Francisco Alejandri's signature salads

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/The 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.

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