This salad made for a fantastic cold dinner during this week's disgusting heat wave. Ack. According to weather.com, tomorrow's forecast predicts a swampy 101º F. in my area...this might finally be my chance to fry an egg outside using only the heat from the sun (I've always wanted to try that). If it works, I'll post the photos.
JICAMA, RADISH AND PEPITA SALAD
Makes 4 servings
1/2 cup extra virgin olive oil
1/3 cup chopped fresh cilantro
1 1/2 tablespoons white wine vinegar
1 tablespoon honey
1 1/4 teaspoons ground cumin
salt and pepper to taste
1 (5 oz.) package butter lettuce mix or baby spinach leaves
2 cups diced peeled jicama
1 scant cup thinly sliced radishes (about 8)
1/4 lb. cooked shrimp or chicken (optional)
1/3 cup natural shelled pumpkin seeds (pepitas), lightly toasted
1/2 cup coarsely crumbled queso fresco or cotija cheese
1. Whisk dressing ingredients in small bowl. Season to taste.
2. Toss lettuce, jicama, and radishes in large bowl. Add dressing and toss to coat.
3. Divide salad among 4 plates. Top with shrimp or chicken (if using). Sprinkle with pumpkin seeds and cheese and serve.
adapted from Bon Appétit, July 2005
|adding cilantro to dressing|
|adding honey to dressing|
|dressing all mixed|
Look for medium size jicama at the store (the very
large ones don't have as good a taste or texture).
Make sure there are no wet/soft spots. They keep for
about two weeks in the refrigerator. Peel before eating.
|baby spinach, jicama and radishes|
|tossed with dressing|
|cotija cheese (leftover from making quinoa fritters)|
|I added shrimp to my salad and served it as a main course. |
I just sprinkled some raw shrimp with salt and pepper,
then cooked with a little olive oil for 2-3 minutes per side,
until pink and cooked through.
|salad before adding shrimp, cheese and pepitas|
|salad without shrimp|