Victoria Topham • Chef/owner PiÃ±on Market and CafÃ©
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.
PiÃ±on Market and CafÃ© • 2095 E 1300 South, Salt Lake City; 801-582-4539
Jicama, watermelon and pepper slaw with citrus vinaigrette
1/2 of a minced jalepeÃ±o 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
1/2 cup fresh orange juice
1 teaspoon sugar
3 tablespoons rice wine vinegar
1 tablespoon olive oil
In a serving bowl, combine jalepeÃ±o, 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, PiÃ±on Market & CafÃ©
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