Jicama Salad

Have you tried jicama?  It is a crisp, white fleshed tuber with almost a bland taste.  The crispy part is what is important.  It can easily be added to any salad to brighten up other vegetables.  When cut into small sticks, it has the consistency of water chestnuts.

We have had two salads this week with this crisp vegetable.  Just peel and cut and add vegetables that you have in your refrigerator.  Then, a quick vinaigrette and you have a very nice salad.

Jicama Salad
recipe courtesy of Bobby Flay

1 large jicama, julienned
2 large carrots, julienned
1 cup red onion, finely sliced
1/2 red pepper, julienned
1/2 yellow pepper, julienned
1 tomato, julienned
1/4 cup lime juice
1/4 cup red wine vinegar
1 teaspoon honey
2 tablespoons olive oil
pinch of cayenne
salt and freshly ground pepper
2 tablespoons chopped cilantro

Combine jicama, carrots, red onion, both peppers, tomato in a medium bowl.  Whisk together lime juice, vinegar, honey, olive oil and cayenne and season with salt and pepper to taste.  Add the cilantro and let sit for 30 minutes.

I know that there are several of you out there who proclaim you do not like cilantro.  I truly believe it is one of my favorite herbs.  As with all things that taste strange to you, I only put this thought into your mind.  Give it one more try.  Cilantro and lime together to a perfect combination.  I really think you will like this salad.