Jicama, Zucchini, and Onion Salad
One of the most rewarding ways to enjoy
jicama is to serve it fresh in a simple crunchy salad recipes. I think
this is a super summer salad and a wonderful addition to any cold meal.
Makes 6 servings
1 small head Boston lettuce
1medium-size sweet onion, such as Vidalia or Walla Walla Sweet, or 1
medium-size red onion, halved and thinly sliced
1 medium-size (about 1 pound) jicama, peeled, sliced, and cut into
matchstick strips
2 small zucchini, trimmed and cut into matchstick strips
1/2 small red bell pepper, seeded and
thinly sliced
Vinaigrette
2 tablespoons fresh lemon juice
1 small clove garlic, minced
1 teaspoon capers, drained, rinsed and chopped
1 tablespoon chopped fresh oregano
Salt and freshly ground black pepper to taste
1/3 to 1/2 cup extra-virgin olive oil, to taste
Arrange the lettuce in a medium-size salad bowl. Arrange the onion
slices on top. In a medium-size bowl, toss the jicama and zucchini
together and spoon the mixture over the onion slices. Garnish with the
red pepper.
Prepare the vinaigrette. In a small bowl, beat together the lemon
juice, garlic, capers, oregano, salt, and pepper. Beat in the olive
oil.
Just before serving this simple salad recipes, pour some of the
vinaigrette over the vegetables. Toss. Pass the remaining vinaigrette
in a separate sauce boat.
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