Jicama Salad with Roasted Green Tomato-Lemongrass Dressing

Thank you for sharing!

Last Updated on December 16, 2020 by Chef Mireille

Jicama Mango SaladThis 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.

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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.

dressing -edit

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.

salad -edit

This lemongrass infused dressing is so delicious!

Green Tomato Dressing -edit

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!

Jicama Mango Salad -edit

Enjoy as is or with some Vegetable Chips

Jicama Vegetable Salad -edit

Jicama Mango Salad
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See also  Traditional Galaktoboureko - Greek Custard Pie

Jicama Salad with Roasted Green Tomato-Lemongrass Dressing

Prep Time8 hrs
Cook Time45 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.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!
See also  Easy Pumpkin Puree Recipe

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#66

Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Comments

  1. Pavani

    Wow, what a flavorful and delicious looking salad that is Mir. I’m going to try that lemongrass dressing — it sounds absolutely delicious.

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