Dish of Jicama Watercress Salad
(click to enlarge)

Jicama Watercress Salad


US New Mexico
Makes:
Effort:
Sched:
DoAhead:  		 2 #
**
45 min
Most		 A very nice slightly tart salad with a touch of sweetness, touch of sharpness, and plenty of herbs. Stable enough for buffet.

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#
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-- Salad
Jicama (1)
Onion, red
Radish (2)
Chili Jalapeño
Watercress
Cilantro
-- Dressing
Lime Juice
Vinegar (3)  
Sugar
Salt
-- Garnish
Toasted Sesame (4)  
Make   -   (45 min - mix all salad items as you prepare them)
  1. Peel Jicama and slice 1/4 inch thick. Cut slices into sticks 1/4 inch across, and up to 2-1/2 inches long.
  2. Cut ONION in quarters lengthwise, then slice crosswise about 1/8 inch thick.
  3. Slice RADISH into about 1/8 inch juliennes.
  4. Cap JALAPEÑOS, remove seed mass and veins. Slice very thin lengthwise.
  5. Remove oversize stems from WATERCRESS and chop very coarse.
  6. Chop CILANTRO coarse.
  7. Tumble together and refrigerate until serving time.
  8. Mix all Dressing items in a small jar.
  9. Near serving time, shake up Dressing, pour over Salad and tumble to coat. Serve cool,
NOTES:

  1. Jicama:

      These large root tubers of a bean plant can be found in any market serving a Mexican or Southeast Asian community. For details see our Jicama page.

  2. Radish:

      I use Daikon Radish which is large and can be cut into much longer juliennes than other radishes, but others can be used.

  3. Vinegar:

      The pattern recipe calls for Apple Cider Vinegar, but others can be used as the quantity is small.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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