Friday, September 30, 2011
0 Recipe #283: Italian-Style Jicama-Cucumber Salad
As requested, here's another easy salad recipe. Made this for dinner tonight. Just wanted to do something different with jicama than the usual preparations. Most of the jicama recipes I've seen either go in one of three directions -- it's either American (the typical apples and oranges thing, etc.), Mexican (lime juice, chilies, corn, cumin, cilantro, etc.) or Asian (carrots, cabbage, soy sauce, ginger, rice wine vinegar, sesame oil, etc.). I haven't yet seen any Italian-style interpretations, so of course, that's the direction I decided to take. Unless I'm purposely aiming for the traditional interpretation, I prefer to set my course for unchartered waters and create something that's never been done before. Who me, do the obvious or expected thing? Yeah, right. :)
Italian-Style Jicama & Cucumber Salad
Salad Ingredients:
2 c. jicama, peeled and diced (about 1 medium sized bulb, about 3/4 lb.)
2 8 oz. bags stringless sugar snap peas, shelled (yields about 1/2 c. shelled)
1 c. red onion, peeled and finely diced (about 3/4 small onion)
2 c. cucumber, unpeeled, scored vertically with fork tines all the way around, and diced (about 1 medium-sized cucumber)
1 15.5 oz. can chickpeas, rinsed and drained (yields about 1 1/2 c.)
1 c. brined Kalamata olives, drained, pitted and halved (buy pre-pitted kind to save time)
Salad Dressing:
1/4 c. red wine vinegar
1/4 c. freshly squeezed lemon juice
1/4 c. extra virgin olive oil
1/2 tsp. red chili pepper flakes
1/4 tsp. ground black pepper
Optional Ingredients:
1/4 c. basil, julienned
1 8 oz. container fresh cigliegine (cherry-sized) mozarella balls, drained
1 ripe Haas avocado, peeled, pitted, and diced into 1/2" cubes
Directions: Place salad ingredients into a bowl and set aside. Pour salad dressing ingredients into a salad dressing cruet (or beaker), seal lid tightly, and shake to blend. Pour dressing over salad and toss. Serve and enjoy.
Yield: Makes 8 c., unless optional ingredients are used, in which case, it'll make roughly 10 c.
No comments:
Post a Comment
I may or may not know you, but love reading your comments!
Have you tried this recipe? If so, please leave a comment or post your reaction to let me know what you think.
If you like this post, then please consider subscribing to my RSS feed. You can also subscribe by email and have new posts sent directly to your inbox.