Sweet Corn Jicama And Baby Spinach Salad With Tequila Lime Dressing Recipes

Steps:

• In a large bowl, whisk together the lemon juice, olive oil, parsley, honey and salt. Add the jicama, carrots, apple and sesame seeds. Toss well to coat everything in the dressing. Let the salad sit for 30 minutes at room temperature to allow the flavors to combine and the vegetables to soften slightly.

Steps:

• WHISK together dressing ingredients in small bowl; set aside.
• COMBINE fruit in large bowl. Pour dressing, to taste, over fruit. Toss gently to coat. Chill until ready to serve.

Steps:

• If using wooden skewers, soak in water for at least an hour.
• In a small nonreactive container, combine 1/2 cup of the tequila with the vinegar and lime juice. Whisk in the Lemon Oil. When well emulsified, stir in the shallots, chopped cilantro, and 1 teaspoon of the minced garlic. Pour into a nonreactive, shallow container large enough to hold the prepared skewers. Set aside.
• Using a very sharp knife, slice the chicken into 30 strips about 1/4-inch thick and 2 inches long. Thread the strips onto the soaked skewers and place them into the marinade, leaving as much of the skewer exposed as possible as you do not want the wood to soak up the marinade. Cover and marinate for 8 hours.
• Place the cilantro leaves in a saucepan of rapidly boiling salted water for 10 seconds to blanch and set the color. Immediately pat dry and refresh under cold water. Drain very well and pat dry.
• Place the blanched cilantro in a blender with the remaining 1/4 cup of tequila and 1 teaspoon of garlic. Pulse to combine. With the motor running, slowly add the canola oil, processing until the mixture is thick and bright green. Taste and adjust the seasoning with salt and pepper.
• When ready to serve, remove the skewers from the marinade. Place a stovetop griddle, heavy-duty grill pan, or nonstick saute pan over high heat. When very hot but not smoking, add the skewers, a few at a time, and sear for 1 1/2 to 2 minutes per side or until the chicken is nicely browned and cooked through. Serve immediately with the Cilantro Dressing on the side.
• Combine oil with the lemon shells and fresh thyme in a heavy saucepan. Place the pan over medium-high heat and bring to a boil. Immediately lower the heat and barely simmer for 15 minutes. Remove from the heat and allow to cool. Strain into a clean container. Cover and store in a cool spot for up to 6 months. Use the oil for sauteing, frying, and for vinaigrettes.

Steps:

• If using bulk spinach, remove stems, wash, pat dry and tear into bite-sized pieces.
• Combine spinach, avocado and jicama in large bowl; set aside.
• Combine oil and next 6 ingredients in a jar; cover tightly and shake vigorously.
• Drizzle dressing over salad and toss gently to coat.
• Sprinkle with sunflower kernels; serve immediately.

Steps:

• Whisk sugar, olive oil, vinegar, onion juice, mustard, salt, and onion powder together in a bowl until sugar is dissolved.
• Mix spinach, jicama, onion, bacon bits, sesame seeds, and pine nuts in a large bowl.
• Pour olive oil dressing over the salad; toss to combine.

Steps:

• In a large serving bowl, combine the corn kernels, jicama, mango, red onion and cilantro. Pour the lime juice over, and season with salt and pepper. Toss until well blended.

Steps:

• In small bowl, mix dressing ingredients until well blended. Cover; refrigerate 1 hour to blend flavors.
• Peel jicama; cut into 1/4-inch-thick slices. With 1-inch heart-shaped cutter, cut out shapes from slices (about 1 cup hearts). In large bowl, gently toss jicama, pomegranate seeds and spinach.
• Just before serving, pour dressing over salad; toss gently to mix.