missoula cooks
jicama slaw with pink grapefruit ingredients Dressing ¼ cup fresh lime juice 1½ tablespoons extra-virgin olive oil 2 t easpoons minced peeled fresh ginger 1½ tablespoons smooth peanut butter ¼ cup unsweetened coconut milk (shake can well before measuring) 3 t ablespoons water 1 t easpoon fresh lemon zest (from ½ lemon) ½ teaspoon ground white pepper ¼ teaspoon salt, or to taste Salad 2 pink grapefruits ½ small jicama 3 medium carrots, peeled ½ small head red cabbage, cored 6 Bibb lettuce leaves 6 sprigs fresh cilantro
makes 6 servings
Sweet jicama, the tuberous root of a Mexican vine, is juicy and crunchy and its flavor comes alive under a squeeze of lime. In this salad, jicama is cut into matchsticks (julienne) and mixed with julienned carrots and shredded red cabbage, tossed with a citrus-based dressing with coconut milk, and garnished with segments of pink grapefruit. Make the dressing first and refrigerate it so that it will thicken up a bit.
directions
For the dressing, add all the ingredients to a blender and purée until very smooth, about 30 seconds. Taste and add more salt if needed. Transfer to a small bowl; cover and refrigerate. (May be made hours or a day ahead). For the grapefruit, slice the stem and blossom ends off (photo 1) and stand the fruit upright on a cut surface. Use a sharp paring knife and a downward curved motion to cut away the rind (photo 2), making sure to remove all the white bitter pith (photo 3). Hold the skinned fruit in your hand over a bowl, and use the paring knife to separate the fruit into segments, slicing between the membranes (photo 4). Add the segments as you go to the bowl and squeeze the membranes to release as much juice as possible. For the salad, peel the jicama with a paring knife, making sure to remove all the tough fibers under the skin. Cut the jicama into thin slices (1/8-inch-thick). To julienne, cut the slices into 1/8-inch strips. Peel the carrots, cut into 2- to 3-inch lengths, and julienne. Cut the cabbage into fine shreds. Put all the vegetables into a large bowl. Add the dressing and toss to combine well. Cover and refrigerate until serving. (May be made 2 to 3 hours ahead). To serve, place the lettuce leaves on 6 salad plates, heap the salad onto them, and garnish with the cilantro sprigs and grapefruit segments. (Save the juice to drink!). Variations 1. Substitute Napa cabbage, bok choy or any green that appeals to you for the jicama. 2. Chop ¼ cup roasted peanuts (unsalted or salted) and mix into the salad. 3. Add ¼ cup chopped cilantro to the salad.
how to segment a grapefruit 1. Cut both ends off the grapefruit with a sharp knife. 2. Stand the grapefruit upright and cut away the skin and white pith with a sharp paring knife. 3. Cut between the membranes to release the segments.
Onions, garlic, jalapeño, broccoli, carrots, potatoes, red bell pepper, spinach, and tomato, flavored with cumin and baked with eggs and cheese, make a beautiful dish for a brunch or lunch.
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missoula magazine