Recipe for Creamy White Salad
Recipe 212 of 365
Most cuisines that feature hot, spicy foods pair them with equally cooling, refreshing sides. When the world is wilting around you (or if you’re making food so spicy you can’t see straight), this is the salad you’ll want.
Jicama is a brown root vegetable with a crunchy, white interior – it’s much tastier than it looks. Try it sprinkled with sea salt, paprika, cilantro, and a little olive oil.
TIME: 25 minutes
MAKES: 6 to 8 servings
1/2 pound radishes, trimmed, halved, and cut into thin half-moons
2 large cucumbers, peeled and cut into 1/2” pieces
1/2 jicama (about 1 pound), peeled and cut into 1/2” pieces
1 large shallot, very finely chopped
1 teaspoon Dijon mustard
2 tablespoons white wine vinegar
Salt and freshly ground pepper, to taste
1/4 cup extra virgin olive oil
1/3 cup sour cream
1 tablespoon chopped fresh parsley
Mix the radishes, cucumbers, and jicama together in a large bowl. Place the shallot, mustard, and vinegar in a small bowl, and season with salt and pepper. Whisk to combine, then add the oil in a slow, steady stream while whisking; continue to whisk until completely emulsified. Stir in the sour cream and parsley, and taste for seasoning.
Pour the dressing over the vegetables, toss to blend, and serve.