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Hot Chili Oil Salad
 
Hot Chili Oil Salad

Hot yet refreshing! The fresh herbs, jicama, and strawberries cool the heat of the chili oil. Makes 6 appetizers or side salads.

Hot Chili Oil Salad

Click here for a printable version of the recipe.

Salad:
1 bag (5 ounces) Spring Mix
1 red onion, sliced into thin rings
1 pint strawberries, hulled and thinly sliced
1 small jicama, peeled and cut into matchsticks
1/2 cup toasted pepitas (pumpkin seeds)

In a large salad bowl, toss together the Spring Mix, onion, strawberries, jicama, and pepitas. Add the dressing to taste and gently toss. Serve immediately.

Hot Chili Oil Vinaigrette

2 tablespoons raspberry balsamic vinegar
4 teaspoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon ground cumin
1/4 cup extra virgin olive oil
1 tablespoon hot chili oil
3/4 teaspoon minced fresh basil
3/4 teaspoon minced fresh rosemary
3/4 teaspoon minced fresh oregano
3/4 teaspoon minced fresh mint leaves
Kosher salt and freshly ground pepper

In a small bowl, whisk together the vinegar, lemon juice, mustard, and cumin. Slowly add the olive oil and chili oil in a steady stream, whisking to emulsify. Stir in the basil, rosemary, oregano, and mint just before serving. Season with salt and pepper to taste. Makes about 1/2 cup.

Tip: Jicama is a subtly sweet, crunchy root vegetable originally found only in Mexico and South America. It is seasonally available in many grocery stores. Ask your produce department to order it for you.

A crunchy treat from Mexico, pepitas are green hulled pumpkin seeds. They are available in health food stores as well as gourmet and Latin markets.

 

 

Ingredients

Peeling the Jicama

Sliced and Diced Items

Dressing Ingredients

Mixing the Dressing

Recipes excerpted from Simply Salads by Jennifer Chandler. Published by Rutledge Hill Press, a division of Thomas Nelson, Inc., Nashville, TN. Copyright 2006. Reprinted with permission of the publisher. All rights reserved.

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