Mikk's Messages Post 4 - Jicama

Vegetable Pick of the Week- Jicama

Nutritional Facts

• Jicama is very low calorie root vegetables; contains only 35 calories per 100 g.
• It also contains small levels of some of valuable B-complex group of vitamins such as folates, riboflavin, pyridoxine, pantothenic acid and thiamin.
• Further, it provides healthy amounts of some important minerals like magnesium, copper, iron and manganese.

  Recipe of the Week

Tender Greens and Red Oak Salad with Jicama, Teardrop Tomatoes, Roasted Poblanos, Manchego Crostini Tequila Vinaigrette

2 c. Mixed Greens
1 c. Red Oak (chopped)
1 sm. Jicama (peeled and julienned)
2 ea. Poblano (roasted, seeded and julienned)
5 ea. Yellow and Red Teardrop Tomatoes (cut in half)
¼ c. Manchego Cheese (shredded)
8-10 Baguette slices
1 tsp. Shallot (chopped)
1 ea. Garlic Clove (chopped)
2 tsp. Dijon Mustard
¼ c. Fresh Lime Juice
½ tsp. Crushed Coriander
¼ c. Tequila (preferably gold and a tequila you would drink)
1 ½ c. Canola Oil
Salt, to taste
Cracked Black Pepper, to taste

Dressing:

In a table top blender or in a mixing bowl using a hand held mixer combine shallot, garlic, mustard, lime juice, tequila and coriander and blend thoroughly for 30 seconds. Slowly add oil in until dressing becomes emulsified (coating back of spoon and not separating). Add salt and pepper to taste and set aside.

Crostini:
Preheat the oven to 350 degrees. Then generously add cheese on top of each crostini piece and place in the oven for 3-4 minutes or until cheese is melted and golden brown. Pull from oven and set aside.

Plating:
Mix greens and red oak together and place on a plate or in a bowl. Sprinkle tomatoes, jicama and poblanos on top of salad mix. Place crostini’s around the outside of salad and serve with vinaigrette on the side.