Grilled Jicama & Watermelon Radish Salad with Chimichurri
Grilling mellows the zesty radishes and gives sweet jicama a smoky edge. A bright and herbaceous chimichurri sauce brings it all home.
1/2 cup plus 3 tablespoons extra virgin olive oil
1 cup packed fresh Italian parsley leaves
1/2 cup packed fresh cilantro leaves
1/3 cup red wine vinegar
3 garlic cloves, peeled
1 shallot, peeled and roughly chopped
1/2 teaspoon crushed red pepper flakes, plus more to taste
1/2 teaspoon salt, plus more to taste
1 large or 2 small watermelon radishes*, trimmed and sliced crosswise into 1/2-inch thick rounds (or 1 bunch red or Easter egg radishes, trimmed)
1/2 large or 1 small jicama, peeled and cut into 1/2-inch thick slices
Salt and pepper, to taste
In food processor bowl, process together 1/2 cup olive oil, Italian parsley, cilantro, red wine vinegar, garlic, shallot, red pepper flakes, and salt. Adjust seasoning. This can be made ahead; cover and let stand at room temperature for 2 hours.
Heat grill to high.
In large bowl, toss radishes and jicama with 1 tablespoon olive oil, salt, and pepper. Grill 4-5 minutes on each side until tender with grill marks. Remove slices to cutting board and cut vegetable slices into smaller wedges. (If using red radishes, slice in half lengthwise.) Drizzle chimichurri over vegetables and serve with extra sauce on the side.
Source: Frieda’s Inc.
Super Fresh Cole Slaw
The key to this recipe is having every ingredient chopped into the same 1/2-inch size pieces—making it a chopped salad!
1/2 head green cabbage, diced (about 4 cups)
1/2 hot house cucumber, diced with skin on
4 Easter egg radishes (or red radishes), diced
1 cup peeled and diced jicama
1 cup diced celery
1/2 cup finely sliced green onions (green part only)
1/2 cup finely chopped fresh cilantro
Juice of 2 limes, or 1/4 cup prepared lime juice
1/4 cup olive oil
1 tablespoon fleur de sel with dried herbs (or mix 1 scant tablespoon sea salt or Fleur de Sel with 1/2 tablespoon herbes de Provence in small bowl, then use 1 tablespoon of that mixture)
1 teaspoon sugar
In large bowl, mix all chopped vegetables. For dressing, mix all ingredients together in shaker jar or whisk well in small bowl. Pour vinaigrette over chopped vegetables and toss well.
Source: Karen Caplan
Analyzed to serve 8, with one 4-ounce watermelon radish: Calories 90, Total Fat 7g, Saturated Fat 1g, Trans Fat 0g, Cholesterol 0mg, Sodium 600mg, Total Carbohydrate 7g, Dietary Fiber 2g, Sugars 3g, Protein 1g, Vitamin C 40%
Stir-Fried Tomatoes with Jicama and Cilantro
1 to 2 tablespoons olive oil or vegetable oil
1 clove garlic, minced
2 green onions, chopped
2 cups diced, peeled Frieda’s Jicama
1 cup red or yellow cherry or pear tomatoes, halved
1/4 cup sliced ripe olives
2 to 3 tablespoons chopped Frieda’s Fresh Cilantro
1/4 teaspoon black pepper
1 tablespoon lime juice
In a wok or large skillet, heat 1 tablespoon of the oil. Stir-fry garlic, onions, and Jicama for 2 minutes, stirring continuously. Add tomatoes, olives, and Cilantro along with remaining oil if necessary; stir-fry 2 minutes more or until tomatoes are heated through. Sprinkle on black pepper and lemon juice; taste for seasoning.
Frieda’s Cactus Leaves
Frieda’s Jicama, peeled and cut into bite-sized sticks
Green or sweet red bell pepper strips
Sliced sweet potato (cooked and peeled)
2/3 cup all-purpose flour
3 tablespoons cornstarch
1 teaspoon baking powder
1 egg white
Ice water as needed
Cooking oil for deep-fat frying
Green chile salsa
Remove thorns from cactus according to package directions. Cook in boiling salted water for 2 minutes; drain. Cut cactus into bite-sized strips. Prepare jicama, pepper strips, and sweet potato. For batter, combine flour, cornstarch, and baking powder. Blend well. Beat egg white until stiff peaks form; fold into flour mixture along with enough ice water to make batter consistency of unbeaten egg white. Place the bowl of batter in a larger bowl of ice water to keep chilled.
Heat 3 inches of oil in a saucepan to 375: Dip vegetables, a piece at a time into batter; place in oil and fry 2 to 3 minutes or until golden brown, turning once. Drain on paper toweling. Serve immediately with green chile salsa for dipping.