Jicama-Watercress Salad

ENSALADA DE JICAMA Y BERROS
(Jicama-Watercress Salad)

Salads were not a big thing in Mexican meals during my Guadalajara days. Around the late seventies there seemed to be an upsurge of interest, just when I was starting my catering business in El Paso and looking for ideas. Suddenly people were doing unusual combinations like this exotic and unexpected salad my mother scouted out in Mexico City.

Do not soak the julienned jicama in cold water if you have to hold it for more than a few minutes. Soaking removes its natural sweetness. It will not
discolor; just refrigerate in a small bowl covered with a damp cloth.

3        bunches of watercress
2        tablespoons butter
l/2        cup pine nuts
l        small jicama
Vinagreta de Zarela (recipe follows)

Strip off and discard tough watercress stems. Rinse well and pat dry.

In small skillet, heat butter until fragrant and bubbling. Add pine nuts and saute over low heat just until golden brown, stirring occasionally and watching that they don’t burn. Remove from pan and drain on absorbent paper.

Peel tough outer skin from jicama. Cut into either julienne strips or longer sticks about 3  x  l/4 x  l/4 inches.

Arrange watercress on large platter. Arrange jicama strips decoratively over the watercress. Pour dressing over the salad and sprinkle with toasted pine nuts.

VINAGRETA DE ZARELA

Maggi seasoning is one of the most commonly used condiments in Mexico. Gary Jacobson, the chef at Zarela, says he has seen people putting it on pizza in Mexico City. We even use it to make a drink called el petrolero —  “the
oil man.”

When we first opened Cafe Marimba in l984, I was working with a “purist” executive chef who refused to use the Maggi seasoning called for in the recipe unless I took full blame or credit (as the case might be) for this awful deed. So we called it Zarela’s vinaigrette.

l/2        cup distilled white vinegar
2        garlic cloves, crushed
l        tablespoon Maggi seasoning
Freshly ground white pepper
Salt (optional)
l        cup vegetable oil

In small bowl, whisk vinegar with garlic, Maggi seasoning, and freshly ground white pepper to taste. Taste for seasoning and add salt if desired. Whisk in oil, a little at a time, until well combined.

VARIATIONS: l/2 cup sesame seeds, toasted just until brown in a dry skillet, can be substituted for the pine nuts. If jicama is unavailable, substitute 8 ounces Jerusalem artichokes or raw mushrooms, trimmed, cleaned, and thinly sliced.

Serves 4 – 6.

ENSALADA DE JICAMA Y BERROS
(Jicama-Watercress Salad)

Salads were not a big thing in Mexican meals during my Guadalajara days. Around the late seventies there seemed to be an upsurge of interest, just when I was starting my catering business in El Paso and looking for ideas. Suddenly people were doing unusual combinations like this exotic and unexpected salad my mother scouted out in Mexico City.

Do not soak the julienned jicama in cold water if you have to hold it for more than a few minutes. Soaking removes its natural sweetness. It will not
discolor; just refrigerate in a small bowl covered with a damp cloth.

3        bunches of watercress
2        tablespoons butter
l/2        cup pine nuts
l        small jicama
Vinagreta de Zarela (recipe follows)

Strip off and discard tough watercress stems. Rinse well and pat dry.

In small skillet, heat butter until fragrant and bubbling. Add pine nuts and saute over low heat just until golden brown, stirring occasionally and watching that they don’t burn. Remove from pan and drain on absorbent paper.

Peel tough outer skin from jicama. Cut into either julienne strips or longer sticks about 3  x  l/4 x  l/4 inches.

Arrange watercress on large platter. Arrange jicama strips decoratively over the watercress. Pour dressing over the salad and sprinkle with toasted pine nuts.

VINAGRETA DE ZARELA

Maggi seasoning is one of the most commonly used condiments in Mexico. Gary Jacobson, the chef at Zarela, says he has seen people putting it on pizza in Mexico City. We even use it to make a drink called el petrolero —  “the
oil man.”

When we first opened Cafe Marimba in l984, I was working with a “purist” executive chef who refused to use the Maggi seasoning called for in the recipe unless I took full blame or credit (as the case might be) for this awful deed. So we called it Zarela’s vinaigrette.

l/2        cup distilled white vinegar
2        garlic cloves, crushed
l        tablespoon Maggi seasoning
Freshly ground white pepper
Salt (optional)
l        cup vegetable oil

In small bowl, whisk vinegar with garlic, Maggi seasoning, and freshly ground white pepper to taste. Taste for seasoning and add salt if desired. Whisk in oil, a little at a time, until well combined.

VARIATIONS: l/2 cup sesame seeds, toasted just until brown in a dry skillet, can be substituted for the pine nuts. If jicama is unavailable, substitute 8 ounces Jerusalem artichokes or raw mushrooms, trimmed, cleaned, and thinly sliced.

Serves 4 – 6.