Jicama Remoulade
Celery remoulade is one of my favorite
simple salad recipes. Crisp and refreshing, it is a wonderful addition to any cold
buffet. This variation is a delighted change of pace and will be the
perfect appetizer for a company meal, but I also like it with barbecued
beef ribs or brisket.
Makes 6 servings
1 medium size (about 1 pound) jicama, peeled, sliced and cut into thin
matchstick strips or shredded
1 bunch (6 to 8) green onions (scallions), white and light green parts
only, very thinly sliced
1/2 small sweet onions, such as Vidalia,
Walla Walla, or Texas super Sweets, very thinly sliced
1 teaspoon fresh lemon juice
1 tablespoon Dijon-style mustard
3 tablespoons chopped fresh parsley, plus additional for garnishing
1 cup mayonnaise, prepared or homemade
Salt and freshly ground black pepper to taste
In a medium size bowl, toss the jicama, green onions, and sweet onion
with the lemon juice. In a small bowl, beat together the mustard,
parsley, and mayonnaise. Season well with salt and pepper. Toss enough
of this dressing with the jicama salad to moisten well. Cover and
refrigerate the salad for several hours. Serve this simple cooking
recipes at room temperature,
garnished with the additional parsley.
Variation: Use equal amounts of jicama, cut into matchstick strips or
shredded and celery root, cut into matchstick strips or shredded, for a
different flavor.
|