Jicama and Orange Salad

Jicama and Orange Salad

   1 large jicama

   1 English cucumber

   4 medium navel oranges

   3 to 4 limes

   1 cup packed fresh cilantro leaves, coarsely chopped

   1 tablespoon olive oil

   1/4 teaspoon red pepper flakes

   Salt and pepper

1. Using a sharp knife, trim top and bottom of jicama and generously peel tough brown skin.
2. Cut jicama into matchstick-size pieces; you should have about 8 cups.
3. Peel cucumber in alternating strips; cut in half lengthwise, then into 1/4-in.-thick half-moons.
4. With knife, cut peel and white pith from oranges and discard.
5. Cut each orange crosswise into 1/4-in. rounds; cut each round in half and transfer to large bowl.
6. From limes, grate 2 teaspoons peel and squeeze 5 tablespoons juice.
7. To bowl with oranges, add jicama, cucumber, lime peel and juice, cilantro, oil, red pepper flakes, pepper, and salt.
8. Toss well. Serve immediately or refrigerate up to 4 hours

Spinach Salad with Tamarind Dressing & Pappadam Croutons

Spinach Salad with Tamarind Dressing & Pappadam Croutons

  

About 2 ½ cups olive oil for frying
4  plain or black pepper pappadams
2 ½ tablespoons warm water
2 tablespoons fresh lime juice
1 tablespoon mild honey
1 ¼ teaspoons tamarind concentrate
¾ teaspoon salt
1/3 cup olive oil
24 cups baby spinach
2 seedless cucumbers, quartered lengthwise, then cut crosswise into 1/3-inch-thick slices

Special equipment: a deep-fat thermometer

1.  Heat ½ inch oil in a 10-inch heavy skillet (2 inches deep) over moderate heat until

     thermometer registers 350°F. 

2.  Fry 1 pappadam, turning over once, until blistered and pale golden, about 1 minute

     total.

3.  Lift pappadam from skillet with tongs, letting excess oil drip back into skillet, and   

     transfer to paper towels to drain.

4.  Return oil to 350°F and fry remaining pappadams, 1 at a time, in the same manner.
5.  Whisk together water, lime juice, honey, tamarind concentrate, and salt in a small

     bowl, then add oil in a slow stream, whisking until combined.
6.  Toss spinach and cucumbers with dressing in a large bowl.

7.  Break pappadams into 1 ½ inch pieces and add to salad just before serving, tossing gently to combine. 

Asian Tofu Salad

Asian Tofu Salad

3 tablespoons sesame oil

2 tablespoons rice vinegar

1 tablespoon honey

2 teaspoons tamari

1 teaspoon toasted sesame oil

1 teaspoon minced fresh ginger

1/2 teaspoon salt

14 ounces extra-firm tofu, cut into 1-inch cubes

8 cups mixed salad greens

2 medium carrots, batonned

1 large cucumber, batonned

1 cup of daikon, batonned

1 tablespoon sesame seeds, toasted

1.      Whisk canola oil, vinegar, honey, soy sauce, sesame oil, ginger and salt in a bowl.

2.      Place tofu and 2 tablespoons of the dressing in a large nonstick skillet.

3.      Cook over medium-high heat, turning every 2 to 3 minutes, until golden brown, 12 to 15 minutes total.

4.      Remove from the heat, add 1 tablespoon of the dressing to the pan and stir to coat.

5.      Toss greens, carrots, cucumber, and daikon with the remaining dressing.

6.      Sprinkle sesame seeds and serve immediately, topped with the warm tofu.