Emeril at the Grill (2 of 15)
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Emeril at the Grill by Emeril Lagasse. Copyright 2009 by Emeril/MSLO Acquisition Sub, LLC.
All Rights Reserved. Sharing not permitted.
Baby Spinach–Jicama Salad
Many folks aren’t familiar with this light brown root vegetable. It has a white center with a flavor somewhere between mild celery and pear. I find that its crunchy texture is delightful in salads. If you can’t find jicama at your supermarket, try a market that features Latino produce.
3 tablespoons freshly squeezed orange juice
1 tablespoon champagne vinegar
1 teaspoon minced shallot
1 teaspoon honey
1⁄2 teaspoon Dijon mustard
1⁄2 teaspoon minced garlic
1⁄2 teaspoon grated orange zest
1⁄2 cup olive oil
1⁄4 teaspoon salt, plus more to taste
1⁄8 teaspoon freshly ground black pepper, plus more to taste
4 teaspoons chopped fresh cilantro
6 ounces baby spinach, rinsed and spun dry
1 cup peeled, julienned jicama
1⁄2 cup diced ripe tomatoes
1. In a small mixing bowl, combine the orange juice, vinegar, shallot, honey, mustard, garlic, and orange zest. Whisk to combine. While whisking, add the olive oil in a slow, steady stream until fully incorporated. Add the 1⁄4 teaspoon salt and the 1⁄8 teaspoon black pepper, and stir in the chopped cilantro.
2. In a medium bowl, combine the baby spinach, jicama, and tomatoes. Add 1/4 cup of the vinaigrette, toss, and season the salad with salt and pepper to taste.
4 servings
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