Pati's Mexican Table : TVRecipes

FRESH JíCAMA AND ORANGE PICO DE GALLO
Pico de jí­cama y naranja
Makes 8 servings

INGREDIENTS
1 large or 2 small jí­camas, 1 1/2 pounds, peeled and cut into sticks
3 oranges, peeled and separated into segments or sliced
3 tablespoons freshly-squeezed lime juice
3 tablspoons olive oil
1 teaspoon kosher or sea salt, or more taste
1 tablespoon dried ground chile Piquí­n or Tají­n, or to taste
1/2 cup shelled roasted (not salted) peanuts, chopped and toasted

TO PREPARE
In a mixing bowl, whisk together the lime juice, olive oil, salt and pepper to create a vinaigrette.

Place the jí­camas and oranges in a salad bowl. Toss with the vinaigrette. Let it all marinate for about 10 minutes, either inside or outside of the refrigerator. Sprinkle with the peanuts and serve.