April 5, 2010
Have I told you lately that I love you? I love you this year, anyways. This week. So far.
Since when did you don 80 degrees and sunny? Permit shorts and flip flops? Encourage al fresco dining and post dinner strolls? Allow open window drives and sleeping weather? No complaining here. You’ve made this northeast Ohio gal very happy indeed.
So don’t go breakin’ my heart, April. Don’t go all 38-degrees-and-blustery on me. Don’t make me unpack the sweaters again. Or long wool soccer socks. Or flannel pajamas. Don’t rain on this happy gal’s parade.
Because now I want to cook and eat like it’s a 75-degrees-and-sunny-April. Back porch dining. Bright, fresh and light. Grilled fish and burgers. Jícama salad and salsas. Chilled white wine and mojitos. Doesn’t that sound good to you?
Besides, haven’t you always wanted to be desired as much as that sister of yours, May? Here’s your chance, April. Show ‘em who’s hot. Work it, girl!
p.s. I know your showers bring May flowers, but so do sunshine and zero frost. Just keep that in mind, April.
I broke out this salad a few weeks back, right around the time I had cursed March and its crazy identity crisis and needed something to get us through. Something to conjure visions of 75-degrees-and-sunny. Plus, we were making tacos and if there is anything that goes well with tacos, it’s jícama salad. Perfect as a side dish or topping. I’d describe this root as a cross between a raw potato and an apple in both texture and flavor. It’s very mild, slightly sweet and crunchy. This salad is incredibly simple. Dress it up with some julienned bell peppers and minced jalapeno if you like.
Jícama Salad(Adapted from Martha Stewart)
- 1 medium jícama (about 1 pound), peeled (I use a vegetable peeler) and julienned*
- 1/2 medium red onion, sliced into thin moons
- 1/2 cup chopped cilantro
- Juice of 2-3 limes
- 1-2 tsp olive oil
- kosher salt and freshly ground black pepper
In a medium bowl, combine jícama, red onion and cilantro. Add lime juice and olive oil and toss to combine. Season to taste with kosher salt and pepper. Serve immediately or refrigerate for up to 6 hours.
*I cut mine into 1/4 inch matchsticks to ensure they remain crunchy, though you could certainly cut them thinner (1/8 inch) for more of a slaw texture.