Name: Orange, Jícama, Radish, and Pork Rind Salad
Cook time: 20 min
Total time: 1 1/2 hr (includes chilling)
Yield: Makes 6 to 8 first-course or side-dish servings
Ingredients: 4 1/2 lb navel oranges or tangelos (6 medium); 1 medium jicama (1 lb); 1 cup sliced red onion (1/8 inch thick; 1 small); 6 radishes, very thinly sliced (1 cup); 1/3 cup distilled white vinegar; 1 teaspoon salt; 1 cup crumbled pork rinds; 1/2 cup chopped salted roasted peanuts

Chojín Alma Guillermoprieto of Cambridge, Massachusetts, writes: "My guatemalan grandmother made a salad she called chojín. I remember the taste vividly, but when I went to Guatemala, no one knew the dish. This is my attempt to re-create it."

While the ingredients in this recipe are extremely simple, the result is an eye-opening explosion of flavors.

Cooks' note:

Chojín, without pork rinds and peanuts, can be chilled up to 1 day.

Recipe notes

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