Thai Jícama Salad

A few years ago I started on a mission to discover new fruits and vegetables.  Each week, I would peruse the unique displays of produce, selecting varieties that I had never before eaten or cooked with.  Eventually, I discovered the jícama and it is now on my list of favorites.

Jícama is a root vegetable of Mexican origin, also known as the Mexican Yam or Mexican Turnip.  It has a crunchy texture, much like an apple, but a very mild, earthy flavor.  This particular recipe is a spicy, savory one, but jícama effortlessly combines with fresh fruit as well.

This recipe is not entirely original.  After googling various recipes I found this recipe for Spicy Thai Jícama Salad.  Although that original recipe was delicious, I made a few alterations and substitutions to fit my own taste, and what I had in the cupboard at the time.

1 medium jícama, peeled and sliced into matchsticks
¼ cup red onion, rough chopped
½ cup fresh cilantro, rough chopped
1 jalapeno, seeded & rough chopped (optional)

Dressing:
3 TBS Chili Paste
1 TBS Hot Chinese Mustard
1 TBS Fish Sauce
2 TBS Peanut Butter
2 TBS coconut oil
1 tsp sesame oil
1 TBS fresh ginger, peeled & minced
Juice of 2 Limes

Finish:
1 TBS sesame seeds
Sprinkle of Old City Salts Smoked Serrano, Ghost Pepper, or Thai Ginger Sea Salt (Optional)

In a large bowl, combine Jicama, onion, cilantro, jalapeno.  Toss together and set aside.

 

In another bowl whisk together the dressing ingredients until well incorporated.  If it looks too thick, add some olive oil until you reach desired consistency.  You should end up with about 1 cup of dressing.

Pour the dressing over the salad and toss to coat.  Serve chilled, and finish with a sprinkle of sesame seeds and a pinch of your favorite Old City Salt blend.  

*This salad keeps well in the refrigerator for a few days, just give it a toss before serving as the dressing tends to pool at the bottom.

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Simply Elevated BLT

I’m always looking for new variations on classic foods, I enjoy putting a twist on something original.  This one is a basic BLT, but this time I added flavored sea salt from Old City Salts.  You may question adding salt, since the bacon is pretty salty in itself, but I, for one, love salt and it really brings out the flavor of the tomato.  It also lends a slightly spiciness to the sandwich.   Let me tell you, these salts are amazing and I LOVE their mission, to “simply elevate whole, fresh ingredients.”  So here it goes, my simply elevated BLT!!!  ~Janna

BLT


Ingredients
:

2 slices of good, hearty bread (My favorite is sourdough but in this case I used whole wheat)
1 Tbs mayonnaise
4 strips of cooked bacon
4 slices of a fresh, ripe tomato
2 leaves of lettuce, any variety
A pinch or two of smoked Serrano sea salt from Old City Salt

Directions:

Fry your bacon until brown and crispy.  Let it drain on paper towels and set aside.  Toast your bread and spread each slice with mayo.  Add your lettuce to one slice of the bread, making pieces about the same size as your bread.  I use lettuce first because it provides a barrier between tomato and bread, preventing sogginess.  Add your sliced tomatoes on top of the lettuce and sprinkle with your sea salt to taste.  Stack your bacon on top of the tomato, I usually cut my bacon in half so it fits nicely on the bread.  Top with other slice of bread and cut sandwich in half.  Enjoy!!

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