I am having a crowd over tonight. Stitches is in town so the aunties, Pat and Barbara, are in from Fresno overnight. Miriam and Chris decided to come tonight so they could see them too. Having more people to dinner means more food restrictions. Pat does not eat pork or beef and Barbara will not touch tomatoes. Miriam needs soft foods and Chris does not eat starches.
I finally settled on fish tacos, but I wanted a salad to go with it. My usual side would have been a cucumber and tomato salad, but Barbara would not eat it. Cucumber salad with no tomatoes, whoever heard of such a thing?
I prefer Persian cucumbers and jicama makes a nice crunchy counter point. I think some cilantro and bell peppers to add some color to the dish. The sharp bite of red onion would also not be amiss.
All I need now is a dressing. I think some sautéed shallots, a bit of jalapeño pepper, and a hint of garlic is a good start. Meyer lemon and honey suit my fancy tonight. And finally, a hint of Mexican oregano will finish off the mix.
After Dinner Note: Jan really liked this salad. The others did not say anything ,but everyone took second or third helpings.
Karl’s Cucumber and Jicama Salad
3 Persian cucumbers, coarsely chopped
1 small jicama, coarsely chopped
1 large red bell pepper, coarsely chopped
1 medium yellow bell pepper, coarsely chopped
½ small red onion, thinly sliced
½ cup cilantro, coarsely chopped
2 Tbs. canola oil
1 shallot, minced
1 jalapeño pepper, minced
2 small clove garlic, smashed
2-3 Meyer lemons, juiced
2 Tbs. honey
1 Tbs. water
1 tsp. Mexican oregano
¼ tsp. black pepper
Pinch kosher salt
1. Chop the vegetables and put them in a mixing bowl.
2. Sauté the shallot, jalapeño, and garlic in the canola oil over medium heat, until translucent, about two minutes.
3. Stir in the rest of the ingredients and remove from the heat.
4. Pour the dressing over the vegetables and toss to coat.
5. Let the salad meld for at least 30 minutes, tossing occasionally.
6. Transfer to a serving bowl, leaving most of the liquid behind.