Recipe: jicama pepita garbanzo salad
As I mentioned in my last post, Jeremy and I went skiing on the summer solstice. On fresh snow! Just a few inches of fresh snow in the backcountry and it all went to mashed potatoes by mid-morning, but it was totally the best first day of summer I’ve ever had. The winds were all crazytown and stormy clouds sat on the divide all morning, however we enjoyed intermittent blue skies overhead.
jeremy moves up the valley wall
the fun part
skiing out is fast
Everything (I mean the snow) is melting in earnest now and it’s unclear if we’ll get another fabulous backcountry ski day like that for the rest of the summer. But it’s not so bad to be without snow for just a little while. I kinda look forward to hiking trails in comfy trail runners instead of my tele boots and carrying a small pack instead of a pair of skis on my back. I’m also anticipating our thunderstorm cycle 1) to wash away the pine pollen and hence my allergies and 2) because lightning is fascinating. Clouds make for interesting sunsets sometimes too.
lighting the belly
there were even some jesus rays
We like being outside year-round, but in summer it is mandatory to get out and take advantage of the fact that the winds aren’t blowing snow and rocks around at 65 mph. All of that outsiding plus a few hours of sleep leaves little time in the day for cooking. To be honest though, on the really hot days I just want to drink ice water, eat watermelon, and stick my head in the freezer. On the not as insanely hot days, I find myself craving salads and other things that don’t involve convective, conductive, or radiative transfer.
simple is good
lettuce consumption is up in this house
In the last few years I’ve begun to mix my own salad dressings from scratch. It’s really quite simple and requires only a little more effort than twisting open a bottle of store-bought dressing. The difference in flavor and quality is light years apart. Most of the time I like a simple balsamic vinaigrette, but lately I’ve been on a different vinaigrette kick. It works with so many of the salads I make.
olive oil, vinegar, dijon mustard, thyme, shallots, salt, pepper, a pinch of sugar
combine the dressing ingredients except for the oil
whisk the oil in
Add anchovies or not. Omit the mustard or not. Same for shallots. Whatever floats your happy little boat. Change the herbs if you like. Switch out some of the vinegar for citrus juice. Own it. Awesome.
jicama, roasted pepitas (pumpkin seeds), and garbanzo beans (chickpeas)
i always tear the lettuce – no cutting
Same flexibility goes for the salad fixings. I usually dump whatever I can find into a salad as long as the flavors and textures play nicely together. I think jicama is one of my all-time favorite ingredients that I am almost always forgetting about. I have an obsession with crunchy things and most crunchy things tend to be bad for me (and probably you). But jicama is crunchy and slightly sweet and quite good for us. Round it out with some roasted, salted pepitas (pumpkin seeds) and chickpeas and you’ve got yourself a meal that you didn’t have to cook.
dump in the pepitas
dress it and toss
easy summer fare
Jicama Pepita Garbanzo Salad
4-6 cups lettuce, washed and torn
1 cup jicama, peeled and julienned
1/2 cup roasted pepitas (pumpkin seeds)
1 cup garbanzo beans (chickpeas)
1/4 cup red wine vinegar
1 shallot, peeled and minced
1 tsp Dijon mustard
1 tsp fresh thyme, chopped
salt to taste
pepper to taste
pinch of sugar
1/2 cup extra-virgin olive oil
Put the lettuce, jicama, pepitas, and garbanzo beans in a large bowl. In a small bowl, combine the vinegar, shallot, mustard, thyme, salt, pepper, and sugar. Whisk the olive oil into the vinegar and mustard mixture in a thin, steady stream. Pour the dressing over the salad ingredients and toss to evenly coat. Serves 4-8.