With spring and sunny weather finally upon us, as you know, I’ve been grilling as much as I possibly can. Although it’s always delicious to have a great, grilled piece of meat, fish or chicken, you need to have that side dish to compliment your main course and those diverse flavors that bring the whole meal together. This weekend I smoked a wonderful brisket..smoky and flavorful…the perfect accompaniment? A jicama salad of course! This versatile root vegetable is most commonly eaten raw in salads but could be used in stir frys as well. A native to Mexico, it has a mild, sweet, nutty flavor..like a cross between a water chestnut and a pear. It’s refreshing, crunchy and lends itself well to any citrus. I decided to make a salad as a great cool and crunchy side to our smoked brisket…it was the perfect addition ! This works well with almost any type of fruit or chiles. For our salad I added oranges and strawberries…a super introduction to spring. Try it and let us know what you think!!
- 1/2 teaspoon chopped garlic
- 1/4 cup fresh lime juice
- 6 tablespoons olive oil
- 1/2 teaspoon sugar
- 2 heirloom or other oranges, peeled and cut into rounds
- 1 c. sliced strawberries
- 1 pound jicama, peeled and cut into 1/4-inch-thick matchsticks (3 cups)
- 1 small red onion, thinly sliced
- 3/4 cup packed cilantro sprigs
- 1/2 cup crumbled feta or queso fresco
Mince and mash garlic to a paste with 1/2 teaspoon salt, then whisk together with lime juice, oil, sugar, and 1/2 teaspoon pepper in a large bowl.
When ready mix dressing with jicama, oranges, strawberries and onion. Garnish salad with cilantro sprigs and crumbled feta.
Have an amazing weekend!
Beijos e Tchau!