Crisp Vegetable Salad w/ Honeyed-Jalape
Source of Recipe
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List of Ingredients
2 large peeled cucumbers
2 bunch radishes
1 large peeled jicama
2 avocados
1 cup Honeyed-Jalape�o Cilantro Vinaigrette (recipe follows)
Slice cucumbers and radishes into thin rounds. Cut the jicama into matchsticks.
Arrange cucumber rounds in a circle around the outer rim of a serving plate. Arrange radishes in a circle inside cucumbers. Mound jicama matchsticks in the plate's center. Keep chilled. Peel and cube avocado immediately before serving, and arrange on top of jicama. Dress with vinaigrette. Makes 8 servings.
Vinaigrette: In a food processor or blender, combine 4 cloves minced garlic, 2 � cups cilantro leaves, � cup cider vinegar, 1/3 cup honey, 1 seeded jalape�o, 1 � teaspoons salt and freshly ground black pepper, to taste. Gradually add 1 cup olive oil, blend until smooth and chill. Makes about 1 � cups.
Recipe
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