Sunday, February 19, 2012

Jicama, Radish, Avocado and Cucumber Salad with Lime Vinaigrette


We are on Orcas Island this week staying in a house that overlooks East Sound. There have been rain clouds sweeping in over our home so thick that the bay will suddenly disappear into a sea of gray until the clouds suddenly float away and the view seems to magically reappear. It is perfect reading weather.

I brought along four cookbooks from home and yesterday I was flipping through Heart of the Artichoke by David Tanis. It is a fabulous book with beautiful pictures and nicely put together menus. He also has stories and suggestions and tips throughout the book. My favorite was reading about his bafflement at why someone would want to rush through baking bread. It is sweet and a great reminder for slowing down in the kitchen...at the same time though, it is a hint that this guy has never cooked with two little kids running around his feet.

I grew enchanted with one menu of roasted pork, hominy and a prepared plate of jicama, radishes, avocados and cucumbers sprinkled with lime juice dipped in chili power. The menu sounded fantastic but I wanted a salad (as I almost always do) so the recipe below is a modified version of his ingredients with a lime vinaigrette. The flavors of the whole meal were distinctly Mexican, the roast pork shoulder recipe I made (a different recipe than his) had cumin, chili adobo, limes, green onions, garlic and a few other things. This salad was a perfect accompaniment as it seems like it would be with almost any Mexican inspired main course.


Jicama, Radish, Avocado and Cucumber Salad with Lime Vinaigrette
Serve 4

~10 radishes, washed and cut into wedges (eighths)
2 avocados, cut into bite sized pieces
1 cucumber, peeled and cut into halved or quartered rounds
1/2 medium sized jicama, peeled and cut into matchsticks

2 T lime juice
1 tsp apple cider vinegar
1/2 tsp salt
1/8 tsp (or more) chili powder
2 T extra-virgin olive oil

In a small bowl, add the lime juice, vinegar, salt and chili powder. Slowly whisk in the olive oil. Taste and add more salt and chili powder if desired.

Place the radishes, avocados, cucumbers and jicama in a medium sized bowl. Add the vinaigrette and toss gently.

Serving Suggestion: Slow roasted pork shoulder and hominy.

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