Jicama Salad with Roasted Green Tomato-Lemongrass Dressing
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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