Jicama & Carrot Slaw with Orange-Cilantro Vinaigrette

 I used to make a carrot-cilantro slaw from the Moosewood New Classics Cookbook. This recipe is inspired by this. I developed it last week when I had a carrot in need of use. It also gave me the opportunity to use the julienne slicer that I pick up at Schnucks on clearance for $1.54 and my glove that prevents me from slicing my fingers off. Yay!

While prepping this salad, I listening to the Norwegian electronic band, Flunk.

Here's my handy new peeler:

Jicama & Carrot Slaw with Orange-Cilantro Vinaigrette (serves 4 as a side)

• 1 carrot, julienned
• 1/2 jicama, cut into matchsticks
• 1 green onion, minced
• juice of half an orange (about 2-3 Tbsp)
• 2 Tbsp olive oil
• 1 Tbsp apple cider vinegar
• 3 Tbsp cilantro, minced
• 1/2 tsp cayenne pepper
• salt to taste 

1. In a medium bowl, mix the carrot, jicama, and green onion, set aside. In a liquid measuring cup, or other sturdy glass container, combine the juice, olive oil, vinegar, cilantro, cayenne, and salt. Mix thoroughly, then pour over the vegetables and toss, gently. Best if served immediately, keeps for 2-3 days in the fridge.


Kitchen Notes:  My personal preference in this is white vinegar, which I know most folks think has no culinary value, I used cider vinegar because that's what I had.

Verdict? Great crunch, great flavors. Very clean, zesty and fresh. I like a bit more acidity in my salads, so next time I may reduce the amount of orange juice and supplement with lime. I can't believe I haven't used jicama more often.

Spicy Arugula & Cantaloupe Salad with Chili-Lime Pistachios

I have the hardest time remembering how to spell A-R-U-G-A-L-A and C-A-N-T-A-L-O-U-P-E. I've decided that I'm going to start posting what I listened to whilst making a dish. Not because you're particularly interested in what I'm listening to, but because my dear husband put up some new speakers in the kitchen to keep me entertained while cooking (as if cooking weren't entertaining enough!)

What I listened to: Carla Bruni, first lady of France and new momma.

This cool, very unusual recipe is adapted from my dear favorite, Moosewood New Classics. It originally features endive, not arugula, and comes with an embarrassing story. I made this last weekend with a cantaloupe. That I bought a month ago. Here it is:

 I had purchased this at the farmer's market 1 month prior and stored it in my fridge. It still tasted perfect. Makes me wonder how old the melons are in some supermarkets!

The chili-lime pistachios are a holdover from trying to recreate my favorite cheap restaurant snack, the 95-cent chili-lime peanuts from Destihl. I was disappointed with my attempt, and they hung out in my kitchen for a bit, but they made an ideal garnish for this salad.

Spicy Arugula & Cantaloupe Salad with Chili-Lime Pistachios (serves 4)

• 3 C arugula, loosely packed
• 1 small cantaloupe, cut into chunks
• 1 Tbsp cilantro, chopped
• 4 Tbsp olive oil
• 4 tsp cider vinegar
• 3 Tbsp lime juice
• 3 Tbsp lemon juice
• 1/2 tsp cayenne
• 3 tsp coriander, ground
• salt & black pepper to taste
• chili-lime pistachios (see below)

1. Toss together the arugula, cantaloupe, and cilantro. Set aside. 
2. In a small bowl, whisk together the olive oil, vinegar, lime juice, lemon juice, cayenne, coriander, salt and black pepper. 
3. Pour half the dressing on the salad and toss well. Sprinkle with chili-lime pistachios and serve immediately. 


For chili-lime pistachios (makes 1 C)

• 1 C raw pistachios
• juice of 1 lime
• 3/4 tsp chili powder
• 1/2 tsp cumin, ground
• oil

1. Preheat the oven to 350. Lightly oil a baking sheet and spread the pistachios as a single layer.
2. In a small bowl, whisk together the lime juice, chili powder & cumin. Smear over the pistachios, until coated.
3. Bake for 7 mins, watching carefully. These burn quickly!

 Kitchen Notes: I was skeptical of the amount of coriander in this recipe, but it works. I recommend only pouring on half the dressing, since a little goes a long way, and the salad is still tasty, dressed, the next day. The arugula does wilt some, but I tolerate wilted arugula far better than most greens. I think the arugula is a better choice than the endive, but this is opinion. This salad would be fantastic if the cantaloupe were replaced with mango, and I cautiously think nectarines or peaches would work great too.

Verdict? This recipe is a bit wacky, but it brings cantaloupe into the category of a salad fruit, much like a strawberry, apple or blueberry. Chili and cantaloupe complement each other well, the sour or the vinegar/citrus, sweetness of the melon, zest of arugula, and spice of the chili, along with the crunch of the salad, works to create a terrific summer salad. I wish I had made this earlier in the season!

Ingredient Elimination: Curried Buttermilk Dressing for Tomatoes

Our current contender for Ingredient Elimination is buttermilk. I had plenty of buttermilk from the quart I purchased to make corn bread, but little inspiration with what to do with it. The label admonishes, "tastes best if used in 3 days".  With the clock ticking, I again consulted Moosewood New Classics for a solution to the abundance of buttermilk (it really wasn't as dramatic as I write it to be).

                                  The contender, weighing in at 32 liquid oz

Since I had a container of fresh cherry tomatoes in the fridge, this dressing, intended for tomatoes, seemed like a good fit.

Curried Buttermilk Dressing (makes 1 C)

• 1/2 C buttermilk
• 1/4 C plain yogurt (I used Greek)
• 1 Tbs vegetable oil
• 1 Tbs cider vinegar
• 1 tsp curry powder
• 1/4 tsp turmeric
• 1/4 tsp crushed red pepper
• salt
• pepper

1. Combine all ingredients except salt and pepper in a blender. Add salt and pepper to taste. 
2. Drizzle over tomato wedges or as a dip for cherry tomatoes.  

 The camera doesn't capture it, but the turmeric gives the dressing a lovely color


Kitchen Notes: The original recipe calls for yogurt or mayo. Since I had yogurt, and I am not partial to mayo, the yogurt won. I'd imagine that mayo may make the flavor a bit milder. If you're using as a dip, some of the buttermilk may need to be replaced with sour cream to make it heavier.

Verdict? With perfectly ripe tomatoes, the flavor contrast with this dressing is pure summer. I'd be less enthusiastic with non-seasonal tomatoes. This isn't to say the dressing is not good, but the tomatoes elevate it. I'm going to season the leftovers with a bit of celery salt. This would be scrumptious with fried green tomatoes. I have a feeling it'll make a good base for a remoulade, so I'll try that and let you know of the results.