Category: Salads


A root vegetable that looks like a potato but has the sweetness of an apple.  Used primarily in Mexican Dishes

A root vegetable that looks like a potato but has the sweetness of an apple. Used primarily in Mexican Dishes

Jicama is a root vegetable that looks like a potato and taste like an apple!!! It is used, primarily, in Mexican recipes, salads or as a side dish.  I used it as a simple side dish…with “simple” being the active word!!

Clean, cut off the ends, cut in half and peel

Clean, cut off the ends, cut in half and peel.

Once cut, then slice 1/4 inch and then julienne

Once cut, then slice 1/4 inch and then julienne

Add 1/2 medium onion, thinly sliced

Add 1/2 medium onion, thinly sliced

Add 1/2 cup,of chopped cilantro along with Mexican seasonings ( cumin, chili powder) salt & pepper and juice from1 lime and then refrigerate for 30 minutes or more

Add 1/2 cup,of chopped cilantro along with Mexican seasonings ( cumin, chili powder) salt & pepper and juice from1 lime and then refrigerate for 30 minutes or more

Take out of fridge, stir and plate!! VOILA!!!

Take out of fridge, stir and plate!! VOILA!!!

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A New Twist on Avocado Salad

Serves 6

INGREDIENTS:

  • 1 lg shallot, sliced thin
  • 2 TBS red wine vinegar
  • 1 TBS minced garlic from jar or 1 garlic clove, minced
  • ½ tsp mayonnaise
  • Salt & pepper
  • 5 TBS Extra Virgin Olive Oil
  • 4 avocados,  cut in half, pitted & cut into ¾ inch pieces , put in a bowl and set aside.
  • 12 ounces cherry tomatoes, quartered (red & gold are perfect)
  • 3 radishes, sliced thin (or 1-2 cups of peeled jicama cut into matchsticks)
  • ½ c chopped “fresh” basil
  • 3 oz feta cheese (optional)

DIRECTIONS:

  1. Place sliced shallots in 2 cups of ice water (with cubes) and let stand for 30 mins.  Drain, pat dry with paper towel and put aside.
  2.  In a bowl, whisk together vinegar, garlic, mayonnaise, ¼ tsp each of S & P until mixture appears  milky and no lumps.  Whisking continuously, slowly drizzle in oil. The dressing should be thickened by the continuous whisking and do taste to see if it is too tart.  If too tart, add more oil.
  3. Take the bowl with the Avocado’s, add 2 TBS of the dressing and ½ tsp salt and “GENTLY” toss and put on individual plates.
  4. Toss the chilled shallots, cherry tomatoes, radishes and basil with the remaining dressing.  Spoon this mixture over the plated avocados and serve immediately.  If you choose to use the Feta cheese, put it on top and then serve.

This recipe was taken from the latest issue of Cook’s Illustrated and it was DEEE Licious!!!

Ingredients

  • 2 pounds fingerling potatoes, unpeeled, cut into 3/4″-1″ pieces
  • 1 tablespoon kosher salt plus more for seasoning
  • 5 tablespoons (or more) extra-virgin olive oil, divided
  • 1 tablespoons brown mustard seeds
  • 3 medium leeks (white and pale green parts only), halved lengthwise, cut crosswise into 1/4″ slices (about 5 cups)
  • 1 tablespoon (or more) white wine vinegar
  • 1 tablespoon Dijon mustard
  • Freshly ground black pepper

Preparation

  • Place potatoes in a large pot. Add enough cold water to cover by 3″. Stir in 1 tablespoon salt and bring to a boil. Reduce heat to medium and simmer until potatoes are tender, about 10 minutes. Drain. Transfer to a large rimmed baking sheet and let cool slightly.
  • Heat 3 tablespoons oil in a small skillet over medium-high heat. Add mustard seeds to skillet and cook, stirring occasionally, until seeds start to pop, about 2 minutes. Pour oil with seeds into a large bowl.
  • Heat 2 tablespoons oil in a large skillet over medium heat. Add leeks, season with salt, and cook, stirring occasionally, until just tender, 10-12 minutes.
  • Wisk 4 tablespoons oil, vinegar, Dijon mustard, and 1 tablespoon water into mustard-seed oil. Add potatoes and leeks; toss to coat. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover; chill. Return to room temperature before serving, adding more oil and vinegar if dry.

Read More http://www.bonappetit.com/recipes/2011/07/fingerling-potato-salad#ixzz1R77ngcSk

Chicken Salad Wraps In Minutes



(this served 2 of us for lunch!)

Preparation start to finish: 20 minutes!!!

INGREDIENTS:

  • 1 cup diced rotisserie chicken
  • ¼ c thinly sliced celery
  • 2 green onions chopped thinly
  • ½ apple (any kind you want) chopped
  • ¼ c shredded carrots (in the bag already shredded)
  • 2 TBS toasted sliced almonds
  • 1 TBS chives, chopped
  • ½ c mayonnaise
  • Salt & Pepper to taste..and any other seasoning you want!
  • 2 flour tortillas
  • Sliced avocado, tomato or anything else you want!

DIRECTIONS:

  1. Put first 8 ingredients in a bowl, stir it up, add seasoning to taste…more mayo if you need it.  (very difficult, is it not??)
  2. Put tortillas in damp paper towel and microwave for 15 seconds.
  3. Take chicken salad mixture, put in middle of tortilla and roll.  Serve with some sliced tomato or avocado, or whatever you have on hand!!!

ENJOY!!!