Jicama Salad with Roasted Green Tomato-Lemongrass Dressing

Last Updated on December 16, 2020 by Chef Mireille

This week’s BM theme is fruits that are used as vegetables. While there are many, I think the most common is the tomato. When some of my local BM friends and I visit a local UPICK farm we like to visit, we love going during tomato season. The farm fresh produce is so full of flavor. The grape tomatoes are so sweet. It’s one of the few times we enjoy tomatoes as fruit. They are as sweet as summer fresh cherries. We can sit with a bowl and just snack on them as is, with nothing added. However, with most of the tomatoes we buy from the supermarket they are not usually so sweet.

In this salad, forget about sweet red tomatoes. I instead decided to utilize sour green tomatoes in this fabulous dressing. Here is a flavorful way to use this summer fruit!

Jicama Salad with Roasted Green Tomato Lemongrass Dressing

Prep Time: 4-8 hours

Cook Time: 45 minutes

Yield: Serves 4

Roasted Green Tomato Dressing

• 2 tablespoons olive oil
• 3 halved green tomatoes
• 3 Asian shallots, peeled and halved
• 2 crushed garlic cloves
• 2 stalks lemongrass
• 1 1/2 cups peanut oil
• 2 teaspoons salt
• 2 teaspoons palm sugar
• chili powder, to taste

Salad Ingredients:

• 1 medium jicama, peeled and diced
• 1 tablespoon olive oil
• 1 corn on cob
• 1 cucumber, peeled and diced
• 1 mango, peeled and diced
• 1 yellow bell pepper, diced
• 2 tablespoons finely chopped cilantro
• a generous pinch of salt

Preheat oven to 450 F.

Pour olive oil on bottom of a casserole dish or baking pan. Add tomatoes, shallots and garlic. Roast for 30 minutes, until vegetables are browned. Be careful not to overcook so that the garlic burns.

Cut the bottom 6 inches off of the lemongrass and discard. Using a mallet, pound the lemongrass to release the flavors. Combine with the peanut oil in a saucepan. Bring to a boil for 5 minutes. Turn off heat but leave lemongrass for a few hours, preferably overnight.

In a food processor, combine lemongrass with oil and process well. Pass through a sieve and strain.

Combine roasted vegetables in a food processor and process well. Add salt, sugar and chili powder. Process well. Add 1/3 cup of the lemongrass oil and process well until thoroughly combined.

This lemongrass infused dressing is so delicious!

To make salad, cut the kernels off of the corn cob. Heat a skillet with olive oil. Add corn and saute for 5 minutes.

Combine all of the other salad ingredients with the corn and toss to combine. Add 1/2 cup of the salad dressing and toss to combine. Leave for 30 minutes before serving, so that flavors can develop.

Notes:

I used a very flavorful, but mild chili powder I had brought back from a trip to Thailand, which is a mixture of chile, palm sugar, herbs and dried fish. You can use your favorite chili powder.

Save the leftover lemongrass oil to infuse a little Thai flavor in all of your foods.

The leftover salad dressing can be used for any kind of green or vegetable salad.

A healthy, wholesome salad that takes advantage of all the delicious summer produce!

Enjoy as is or with some Vegetable Chips

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Jicama Salad with Roasted Green Tomato-Lemongrass Dressing

Prep Time8 hours hrs

Cook Time45 minutes mins

Ingredients

• Roasted Green Tomato Dressing
• 2 tablespoons olive oil
• 3 halved green tomatoes
• 3 Asian shallots peeled and halved
• 2 crushed garlic cloves
• 2 stalks lemongrass
• 1 1/2 cups peanut oil
• 2 teaspoons salt
• 2 teaspoons palm sugar
• chili powder to taste
• Salad Ingredients:
• 1 medium jicama peeled and diced
• 1 tablespoon olive oil
• 1 corn on cob
• 1 cucumber peeled and diced
• 1 mango peeled and diced
• 1 yellow bell pepper diced
• 2 tablespoons finely chopped cilantro
• a generous pinch of salt

Instructions

• Preheat oven to 450 F.
• Pour olive oil on bottom of a casserole dish or baking pan. Add tomatoes, shallots and garlic. Roast for 30 minutes, until vegetables are browned. Be careful not to overcook so that the garlic burns.
• Cut the bottom 6 inches off of the lemongrass and discard. Using a mallet, pound the lemongrass to release the flavors. Combine with the peanut oil in a saucepan. Bring to a boil for 5 minutes. Turn off heat but leave lemongrass for a few hours, preferably overnight.
• In a food processor, combine lemongrass with oil and process well. Pass through a sieve and strain.
• Combine roasted vegetables in a food processor and process well. Add salt, sugar and chili powder. Process well. Add 1/3 cup of the lemongrass oil and process well until thoroughly combined.
• To make salad, cut the kernels off of the corn cob. Heat a skillet with olive oil. Add corn and saute for 5 minutes.
• Combine all of the other salad ingredients with the corn and toss to combine. Add 1/2 cup of the salad dressing and toss to combine. Leave for 30 minutes before serving, so that flavors can develop.

Notes

I used a very flavorful, but mild chili powder I had brought back from a trip to Thailand, which is a mixture of chile, palm sugar, herbs and dried fish. You can use your favorite chili powder.

Save the leftover lemongrass oil to infuse a little Thai flavor in all of your foods.

The leftover salad dressing can be used for any kind of green or vegetable salad.

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