I must sheepishly admit that ever since the first day of Spring a few weeks ago our grill has not seen a day off. It seems that our menus at home have been created, modified, planned and changed in order to accommodate outdoor cooking. It's not as if good weather is fleeting, at least not here in Los Angeles. But I just can't help it. Grilling is one of life's greatest pleasures. It's the culmination of great food, wonderful company, sunshine, flip flops and a few beers. Or several.
No matter what we've thrown on the grill, there's always one constant: Jicama Salad. I wish I could pinpoint when my love affair with this bulbous root began, but suffice it to say that the cool sweet crunch pairs well with just about anything you barbeque. Grilled fish? It's fabulous. Ribs slathered in sauce? Yep. Smoky grilled vegetables hot off the grill? Of course.
Jicama is a root vegetable that's native to Mexico and South America. It's fabulous both raw and cooked, and the best part is that it happily retains the crunch when cooked. Just peel this less-than-attractive knobby bulb and use it to your heart's desire. It's especially delicious in salads and stir fries.Jicama SlawI adore this recipe. It doesn't require exact amounts of anything (my favorite way of cooking) and always comes out just right. INGREDIENTS
2 cups shredded jicama
2 tablespoons white wine vinegar
1 tablespoon extra virgin olive oil
1 tablespoon fresh lime juice
1 cucumber, peeled, seeded & shredded
1/2 carrot, finely shredded
1/2 cup thinly sliced yellow bell pepper
1 finely chopped shallot
1/4 cup chopped cilantroMETHOD
Whisk together the vinegar, lime juice and olive oil and set aside. With a cheesecloth or a thin towel, squeeze the excess water from the jicama, cucumber and carrots. In a large bowl, combine the jicama, cucumber and carrots with the bell pepper, shallot and cilantro. Toss with the vinegar mixture and coat well, allowing to sit for 15 minutes. Toss before serving.