Jicama And Jerusalem Artichoke Salad Food
SWEET AND CRUNCHY JICAMA SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together the lemon juice, olive oil, parsley, honey and salt. Add the jicama, carrots, apple and sesame seeds. Toss well to coat everything in the dressing. Let the salad sit for 30 minutes at room temperature to allow the flavors to combine and the vegetables to soften slightly.
JERUSALEM SALAD (SALATA KUDSIYEH)
Recipe is from May S. Bsisu's cookbook, "The Arab Table". Serve with warm lentils with rice, grilled meats, or spoon onto falafel in place of the tomato and onion slices.
Provided by blucoat
Categories Lemon
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the tomatoes, cucumbers, scallions, bell peppers, and lettuce in a large mixing bowl.
- In another bowl, whisk the lemon juice, olive oil, tahini, vinegar, salt, and pepper together until the dressing is creamy and pale. If the dressing is too thick, gradually and a little water, whisking, until it reaches the desired consistency. If it is too thin, gradually add more tahini.
- Just before serving, pour the dressing over the vegetables and toss thoroughly to coat. Serve immediately, to prevent the salad from becoming soggy.
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