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.