Jicama with Fresh Peppers and Field Greens
(this recipe will make 4 large salads)
For the last few years Campus Dining has been on a quest to develop menus that are more globally inclusive. This has been a great learning experience and a good bit of fun for all of the staff. This experiment has put numerous new ingredients into our inventory and one of my favorites is jicama. This tuberous root originated in Mexico but it works beautifully with all types of cuisines and food prep applications. Once its thin papery skin is peeled away you are left with the inside of the root, creamy white in color and very crisp. Its flavor is mild, slightly sweet and starchy, which allows it to take on whatever flavor profile it may be paired with.
The jicama recipe being shared today will be on our salad bar next Tuesday.
½ lb. fresh field greens or whatever lettuce preferred
¾ lb. jicama root - peeled and julienned
¼ lb. carrot - peeled and julienned
¾ lb. red bell bell - cored, seeded and julienned
¼ lb. sunflower seeds
Salt & Pepper to taste
4 oz. olive oil
Juice from 1 lime
Toss all ingredients together and serve