This was a “What’s in the fridge?” kinda salad. I’ve been so busy with cheese orders that I’ve neglected to cook for my Beloved who’s working on two big architectural projects. I was feeling GUILTY! Nothing better than a gorgeous salad to repent with.
This is a jicama, beet, avo salad with garlic cumin dressing.
Jicama (the white vegetable in the picture) is a Spanish vegetable which is described as a cross between a yam and a turnip.
It’s crunchy, a bit sweet and very refreshing. You could just eat it plain and thoroughly enjoyed it as well. You can find jicama at every fresh vegetable market. If you didn’t see it, you probably just weren’t “looking” for it. I’ve not seen jicama in any traditional Taiwanese dishes so I’m always curious about why we have them so plentifully, here. Make hay, people. Make hay.
So to make this salad:
- Slice jicama as uniformly as possible
- Wash, peel and slice beets as uniformly as possible
- Slice and core avo then rub each slice with lemon juice to maintain its colour
- Arrange on plate as in the main picture.
Can you see the bits of cumin powder, black pepper and garlic?
- Finely crush 3 cloves of garlic and put it in a bowl
- 1/2 – 1 tablespoon of freshly-squeezed lemon juice OR 2 tbls cider vinegar
- 1/4 cup of olive oil
- 1/4 tsp of freshly-crushed black pepper
- 1/4 tsp salt depending on how large your salad is. In this picture, I used 1 medium beet, 1/2 a medium jicama and 1/2 avo so added 1/4 tsp salt
- 1/2 tsp powdered cumin and a few sprinkles of whole cumin for texture and bursts of cuminy-goodness
This dressing was inspired by one of my many searches which revealed Cuban chef, Marciel E. Presilla
Finally, crumble well-aged gorgonzola on top.