This recipe is a salad that is tangy and juicy. It is refreshing and clean tasting with the crispy, apple flavoured jicama (yam bean) marinated in a variety of citrus juices.
Marinate the jicama for at least an hour, and you can leave it overnight in the fridge if you like, ready to be made the next day.
When you find a good supplier, jicama is available for a most of the year, and it is a versatile ingredient, useful both raw and cooked. We find it readily available in our local Asian grocery.
Are you looking for more Jicama recipes? Try Pickled Jicama, Vegetable Sticks with Spices, and Spicy Radish and Jicama Salad with Coconut Milk.
Browse all of our Jicama dishes, and all of our Salads. Or explore our Late Autumn collection of recipes.
Continue reading “Lightly Pickled Jicama and Citrus Salad | Yam Bean and Citrus Salad”
It’s late Autumn, and it is such a beautiful season. Included in the abundant bounty available before we head into Winter is the first of the citrus. As soon as they are available, we look for Pomelo and Ruby Grapefruit for some tangy salads before the blanket of Winter douses all thoughts of salads and other cold foods.
Nopi, a different style of book from Ottolenghi, one based on recipes from his restaurant, has a Citrus Salad perfectly suited for this season. It pairs the citrus with bitter greens and a salsa made from some oven-toasted almonds whizzed with spices and seeds into a salsa. Perfect! He calls it a punchy, crunchy salsa.
This would make a perfect pre-cursor to a main meal, or as a side salad to other dishes – try it with dishes that incorporate grilled items, simple tofu dishes, or a soft and gentle grain or lentil dish.
Are you looking for other Pomelo recipes? Try Pomelo with Avocado Salad, and Pomelo Salad with Asian Flavours.
Or would you like other Belgian Endive (Witlof) dishes? Try Belgian Endive Cooked in its Own Juice and Butter, Grilled Witlof Salad with Dill and Shallots, and Caramelised Belgian Endive with a Cheesy Topping.
Browse all of our Pomelo recipes, all Belgian Endive dishes, and all of Ottolenghi dishes that we have tried. Or enjoy our collection of easy Late Autumn dishes.
Continue reading “Three Citrus Salad with Green Chilli, Ginger and Crunchy Almond Salsa”
Bounce into (almost) summer with a sweet citrus salad with Italian flavours. Simply mix herbs with orange, onion and olives – what a wonderful homage to this stunning weather. May there be much more of it. This is the time to enjoy eating outside under the shade of a tree with a carafe of white wine, salads and fresh flatbread, and lots of fruits with creme fraiche. For this salad, use navel oranges if they are of good quality (easy to peel), but grab some more seasonal ones if they look better and juicier.
You might like to browse our other Orange Salads here, our Citrus Salads, or our other Salad Recipes here and here (we have a lot!) Our Italian dishes are here and here. Or simply explore our recipes for Early Summer.
Continue reading “Orange and Olive Salad with Mint and Basil”
Did I tell you just how good Ottolenghi’s Beetroot, Orange and Black Olive Salad is? It is amazing. From Plenty, a favourite amongst his books. It is a great salad for late Winter and early Spring, but can be made any time.
Have a look at the other Ottolenghi dishes. Explore Beetroot Recipes here and here, and Orange Recipes here and here, and Olive Recipes here and here. We have a wealth of Salad Recipes here and here for you to try.
Continue reading “Beetroot, Orange and Black Olive Salad”
Top to Tail Vegetarian eating (perhaps it is Tip to Leaf) is all the vogue at my place.
Kuzhambus are South Indian dishes with infinite varieties. They are gravy-like dishes intended to eat over rice, and form an important part of daily meals in Tamil Nadu. Read more about Kuzhambu dishes here.
Orange Kuzhambu – made from the peel only – can also be made with lime or lemon peel (even Meyer lemons). Even mandarin peel can be used.
You can see the genesis of this dish in making food stretch, in the “top to tail” eating, vegetarian style, of people for whom sustenance and deliciousness was the requirement, whatever food was at hand. Perhaps it is “root to leaf” eating.
You can find recipes for the other Kuzhambus here. If you are looking for Sambar Recipes, they are here. (The list includes Kuzhambu Recipes.) Or explore our Indian dishes here and here. Other Winter recipes can be found here and here.
Continue reading “Narathankai Kuzhambu | Orange, Lemon or Lime Peel Kuzhambu”