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Summer slaw from Pinon Market

Published August 13, 2013 6:21 pm

The chef's recipe • A salad that has all the right elements.
This is an archived article that was published on sltrib.com in 2013, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.

Victoria Topham • Chef/owner Piñon Market and Café

This salad is a favorite for summer parties, because it has all the right elements, said Topham. It's crunchy, flavorful and slightly acidic. It also can be made in advance and "it has lovely color that compliments any buffet table," she said.

It's frequently served with grilled chicken for a light summer dinner. Or it can be served over field greens for a light lunch.

Also try omitting the jalapeno and adding feta cheese, for some variety.

Piñon Market and Café • 2095 E 1300 South, Salt Lake City; 801-582-4539 —

Jicama, watermelon and pepper slaw with citrus vinaigrette

Slaw

1/2 of a minced jalepeño pepper (or to taste)

1 large jicama, peeled and cut into matchstick size pieces

1 each red bell pepper cut into matchstick size pieces

1 each green bell pepper cut into matchstick size pieces

1 pound seedless watermelon cut into matchstick size pieces

2 tablespoons cilantro

2 tablespoons mint

2 tablespoons parsley

Salt

Pepper

Vinaigrette

1/2 cup fresh orange juice

1 teaspoon sugar

3 tablespoons rice wine vinegar

1 tablespoon olive oil

In a serving bowl, combine jalepeño, jicama, peppers, watermelon, cilantro, mint and parsley. Season with salt and pepper to taste.

In a separate bowl, combine orange juice, sugar and rice wine vinegar. Whisking constantly, add olive oil until well incorporated. Toss with slaw ingredients. Chill and serve.

Serves • 6-8

Source: Chef Victoria Topham, Piñon Market & Café —

Chef's recipes

I Each week The Salt Lake Tribune highlights a recipe from a local chefs. If you know a chef whose work should be featured, have him or her contact food writer Heather May at hmay@sltrib.com.