From our Food Goddess, TaMara:
A friend called me early last week and said, let’s go away to the hot springs. Well, heck, why not, I needed a break, so we threw some swim suits in the car and drove down to New Mexico. After a day of soaking we headed to the onsite restaurant where a simple side dish inspired tonight’s featured recipe. A light, easy, flavorful and completely unexpected salad.
But before we get to that I have an assortment of salads for you to choose from:
Frequent contributor, Josh D. shares his recipe for Corn and Black Bean Salad here.
A trip to the international market inspired several Unusual Fruit Salads (recipes here).
And just in time for Mother’s Day, a fresh, light Spring Potato Salad (click here).
What are your plans for the weekend? We’re expecting a wet and wild Mother’s Day, so barbecuing and gardening are out. What’s on your menu? Any unusual and unexpected salads in your recipe box?
Tonight’s featured recipe takes what is usually an afterthought in a green salad and makes it the star to delicious results. Jicama becomes a slaw that is crunchy, sweet, tangy and really fresh tasting. I was completely surprised when I saw it on the menu and even more surprised at how good it was. I knew I’d be trying to recreate it the moment I returned home. This is what I came up with:
I used my mandoline slicer to julienne the jicama and the cucumber. You can use the large blade on a box shredder if you don’t have a mandoline.
1 cup plain Greek yogurt
3 tbsp lime juice
2 tbsp cider vinegar
2 tbsp sugar
1 tsp ground cumin
salt and freshly ground black pepper to taste
3 cups shredded or julienned jicama (peeled before shredding)
1 English cucumber*, washed and julienned
1 sweet bell pepper, thinly sliced (red, orange or yellow)
1/2 cup raisins
1/2 cup chopped walnuts
1 tbsp chopped Italian parsley
Combine the yogurt, lime juice, cider vinegar, sugar, salt and pepper and whisk to combine. Refrigerate for at least 30 minutes to allow flavors to develop.
Combine the jicama, cucumber, sweet pepper and raisins in a large bowl and add the dressing. Toss gently but thoroughly to combine. Season with additional salt and pepper, if necessary. Refrigerate until ready to serve. Just before serving toss with walnuts and parsley.
*I like the flavor of English cucumbers and they are unwaxed so I don’t peel them and they don’t need to be seeded. Peel and seed waxed cucumbers if substituted.
That’s it for this week. If you missed it, the weekly menu of Bacon Squash Campanelle and Panna Cotta Parfait is here. Have a great weekend – TaMara