Grilled Jicama & Radish Salad with Chimichurri

Serving Size

3-4

Prep Time

10 min

Cook Time

10 min

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Serving Size

3-4

Prep Time

10 min

Cook Time

10 min

Ingredients

  • 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

Cooking Steps

  1. 1

    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 to taste.

  2. 2

    This can be made ahead; cover and let stand at room temperature for 2 hours.

  3. 3

    Heat grill to high.

  4. 4

    In large bowl, toss radishes and jicama with 1 tablespoon olive oil, salt, and pepper.

  5. 5

    Grill 4-5 minutes on each side until tender with grill marks.

  6. 6

    Remove slices to cutting board and cut vegetable slices into smaller wedges. (If using red radishes, slice in half lengthwise.)

  7. 7

    Drizzle chimichurri over vegetables and serve with extra sauce on the side.

Where to Buy Frieda’s

Where to Buy Frieda’s