Emeril Lagasse’s new cookbook, Essential Emeril, is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Jicama Orange Salad

  • Yield: About 4 servings


  • 2 cups diced peeled jicama
  • 3 peeled seedless oranges, cut into sections, about 1 cup
  • 2 tablespoons freshly squeezed orange juice
  • 1/4 cup finely chopped red onions
  • 3 tablespoons finely chopped red bell peppers
  • 3 tablespoons chopped fresh cilantro
  • 1/2 teaspoon salt
  • 3 turns freshly ground black pepper


  • Combine all of the ingredients in a bowl and toss until thoroughly blended. This can be made a day ahead and stored in the refrigerator in an airtight container.