June 4, 2013 § Leave a comment
My new favorite item to add to a salad is jicama, otherwise known as Mexican potato or yam bean. My fondness of the roundish, beige and nondescript tuber with a potato-pear texture began in an Asian restaurant in California (surprisingly not a Mexican place) about a month ago, when I had it in a jicama-grapefruit salad. And that was pretty much all it was: matchsticked jicama mounded on a plate and dressed with a spicy but light dressing. The grapefruit, ringed around the pile of jicama, was there to cool the heat. Toasted cashews added some crunch.
I attempted to recreate my own jicama salad. Online searches gave me oodles of salad dressings that would serve the purpose. But I failed. And I failed because I attempted to recreate what I had experienced previously. I had a pile of poorly julienned jicama, grapefruit that I hadn’t segmented properly, and well, the Cat Cora-inspired dressing was okay. But just okay. And aside from properly preparing the jicama and grapefruit, the success of a jicama salad really pivots on its dressing.
Turns out friends returning from a vacation in Sedona also became infatuated with jicama in salads. They had a delectable jicama salad in one of Sedona’s best restaurants, Elote. Wisely, they bought the restaurant’s cookbook, complete with the recipe for the jicama salad dressing.
We have since used this to dress traditional salad greens to which we’ve added all sorts of things including jicama, orange, grapefruit, apple, cashews, peppers, etc. You could put it on an old shoe and it would taste wonderful. My suggestion is to keep a jar of this in your fridge at the ready for any type of salad (or shoe) you may be serving.
Jicama Salad Dressing (courtesy Elote Cafe Cookbook)
1 cup olive oil
2/3 cup lime juice
1/4 cup Cholula hot sauce
1 tsp kosher salt
1 tsp fresh ground pepper
1 tsp sugar
1. Add all ingredients to a lidded jar and shake vigorously until combined.
2. That’s it! You’re done! Pour it on! As with any salad, use a combination of whatever and however much you’d like: julienne a chunk of jicama, chop up an apple, segment half a grapefruit, add in a 1/2 cup of toasted cashews, through in some thinly sliced red peppers, and toss it all on top of some salad greens. Your salad is served.
NOTE: The brand of hot sauce matters here, or at least makes a difference in taste. Our friends make it with Cholula and the dressing is quite spicy. We have used Frank’s Red Hot (it’s what we have in the fridge) and it results in a less spicy-hot experience. Both are delightful on a salad. In fact, it’s what I’m having for lunch.