Jicama Slaw with Pink Grapefruit

Jicama Slaw with Pink Grapefruit, jicama recipe, jicama recipes, healthy recipe, healthy recipes, salad recipe, grapefruit recipe

Beneath its rough skin, jicama is pearly white, mildly sweet, and addictively juicy and crunchy, especially with a squeeze of lime. Slice it into elegant julienne and mix it with red cabbage and shredded carrots from the garden. The last of winter’s limes and grapefruit sparkle in the exotic citrus-based dressing. Use this recipe to inspire sea­sonal variations throughout the year—our Chef often substitutes cucumbers or zucchini in summer and small kohlrabis in fall. In class, she uses this recipe to teach knife technique and how to cut fine shreds (julienne.)

Serves 6

Ingredients:

  • ½ small jicama
  • 3 medium carrots, peeled
  • ½ small head red cabbage, cored
  • ¼ cup fresh lime juice (about 2 limes)
  • 1 ½ tablespoons vegetable oil
  • 2 teaspoons minced peeled fresh ginger
  • 1 ½ tablespoons smooth peanut butter or other nut butter
  • ¼ cup coconut milk
  • 3 tablespoons water
  • Zest of ½ lemon (about 1 teaspoon)
  • ½ teaspoon white pepper
  • 2 pink grapefruits
  • 6 lettuce or red cabbage leaves
  • 6 sprigs fresh cilantro

Directions:

1. With a sharp knife, mandolin, or box grater, cut the jicama, carrots, and red cabbage into fine shreds and place in a 2-quart bowl.

2. In a blender, combine the lime juice, oil, ginger, peanut butter, coconut milk, water, lemon zest, and white pepper. Add the dressing to the shredded vegetables and toss to combine. Cover and chill.

3. Cut away all the peel and white pith from the grapefruit. Then cut alongside each of the membranes to release the grapefruit segments, catching as much of the juice as you can, and add it to the slaw.

4. Serve the slaw mounded on a lettuce leaf and surrounded by a few grapefruit segments. Top the salad with a cilantro sprig.

Variations

※ Substitute napa cabbage, bok choy, or any green that appeals to you, for jicama.

※ Chop ¼ cup unsalted roasted peanuts and mix into the salad.

※ Wash, stem, and chop the leaves from 6 sprigs of cilantro or 2 sprigs of basil and stir into the salad just before serving.

Enjoy!

Roasted Pear Salad

salad recipe, pear recipe, healthy recipe, health retreat, health spa, destination spa

salad recipe, pear recipe, healthy recipe, health retreat, health spa, destination spa

Roasted Pear and Arugula Salad with Pomegranate-Chipotle Vinaigrette
Serves 6

Pomegranates, an old fruit with a new following, appear in the market starting in November. Older varieties are ruby-red, sour-tart, and full of flavor. Pomegranate juice—an antioxidant par excellence—is readily available year round and serves as the base for the vinaigrette, but do add some fresh pomegranate seeds to the salad if they are available. The small amount of chipotle in the dressing is not hot, but it gives a hint of smokiness that is wonderful with the sweet pear.

Ingredients:

  • 6 small pears
  • 1 tablespoon agave syrup
  • 4 cups baby arugula, stemmed and washed
  • 2 cups mixed baby lettuces, with some red color, stemmed and washed
  • Pomegranate seeds (optional)

Pomegranate-Chipotle Vinaigrette

  • 1 small clove garlic, peeled and minced
  • 1 medium shallot, peeled and minced
  • ¾ cup strong, unsweetened pomegranate juice
  • 2 tablespoons red wine vinegar
  • 1 ½  tablespoons brown sugar
  • 1 tablespoons extra-virgin olive oil
  • 2 teaspoons orange zest
  • ⅛ teaspoon sea salt
  • ⅛ teaspoon fresh ground black pepper
  • Pinch of ground cloves
  • ⅛ teaspoon ground dried chipotle or chipotle in adobo, or more to taste

Directions:

1. Preheat the oven to 350 degrees F.
2. Core the pears from the bottom, using a small spoon or melon baller. You may peel them or not, but leave the stem intact. Brush the pears with the agave syrup and roast on a baking sheet until browned and tender, 30 to 45 minutes depending on the size and ripeness of the pears.
3. Whisk all the vinaigrette ingredients together or puree in a blender.
4. To serve, combine the baby arugula and lettuces with the dressing and divide among 6 chilled plates. Set a pear on each plate and scatter some pomegranate seeds on the greens, if desired. Pass the extra dressing separately.

Variations
※ Add crumbled feta or blue cheese and Caramelized Walnuts.
※ Substitute small apples for the pears.