elevating the status of the salad

Tag Archives: jicama

This salad was a huge hit last night. Perhaps it was the backdrop of a beautiful sunset that swayed people’s opinions, but I’m going to give all the credit to the dressing. I’m not typically a ranch dressing kind of gal, but this one was tangy (I was a bit liberal with the vinegar) and not too heavy. This recipe made a good amount of dressing for 4 cups of thinly sliced green cabbage, 2 chopped tomatoes, and 1 jicama peeled and cut into 1/ 2 inch cubes. However, it would be great over any vegetable with a good crunch factor that you have lying around…do I hear the kohlrabi from last week’s CSA calling to you? 

I found this gem of a recipe on Smitten Kitchen, and it originated from Gourmet magazine.

Ingredients

  • 1/2 cup well-shaken buttermilk
  • 2 tablespoons mayonnaise
  • 2 tablespoons cider vinegar
  • 2 tablespoons minced shallot
  • 1 tablespoon sugar
  • 3 tablespoons finely chopped chives

Directions:

1. In a medium bowl, whisk together all ingredients through the sugar.

2. Once the sugar is dissolved, stir in the chives.

3. Refrigerate until ready to serve.

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This salad is a slightly different take on Rick Bayless’ version in Mexican Everyday

The Salad:

  • 1 jicama, peeled and cut into sticks (use a paring knife rather than a vegetable peeler)
  • 2 avocados, cut into 1 inch pieces (Here are tips on how to cut an avocado)
  • 1 medium bunch watercress, large lower stems broken off (You can substitute arugula)
  • 4 large romaine leaves, cut cross-wise into 1/4 inch slices

The Dressing:

  • 3/4 cup oil (I used a combination of vegetable and olive oil)
  • 1/3 cup  fresh lime juice
  • A few squeezes of fresh orange juice (I used navel oranges)
  • 1/2 teaspoon grated lime zest
  • 1/2 cup roughly packed cilantro
  • 2 serrano chiles (or 1 jalapeno) stemmed and roughly chopped
  • 1 teaspoon salt

Directions:

  1. Combine all the dressing ingredients in a blender and blend until smooth. Pour into a jar and secure the lid.
  2. In a large bowl, combine salad ingredients. Give the dressing another shake to make sure it is combined. Drizzle about 1/3 cup of the dressing on the vegetables. (Save the rest of the dressing in the fridge for another salad). Toss to combine.
  3. Taste and add more salt if you think necessary. Serve immediately.
Variations: You can add toasted pine nuts, diced mango or goat cheese.