Picante Jícama And Roasted Carrot Salad With Creamy Basil Dressing Recipes

CREAMY BASIL DRESSING

Steps:

• In blender or food processor, combine yogurt, vinegar, lemon juice, chopped basil, shallots, garlic, salt, and pepper and pureé until very smooth, 1 to 2 minutes.
• Stir in sliced basil and serve.

PICANTE JíCAMA AND ROASTED CARROT SALAD WITH CREAMY BASIL DRESSING

Steps:

• Preheat oven to 350° F. Spray large rimmed baking sheet with nonstick cooking spray. Spread carrots on sheet, then very lightly spray carrots. Roast until tender, 30 to 40 minutes. Let cool.
• In dry skillet over moderate heat, toast pine nuts, stirring constantly, until fragrant and light golden brown, 2 to 3 minutes. Immediately transfer to plate and let cool.
• In small bowl, toss jicama with lemon or lime juice, chile powder, and cayenne, if using.
• To serve, divide mixed baby greens among 4 salad plates and top each with 4 carrots. Mound 1/3 cup jicama atop each portion. Sprinkle each salad with 2 tablespoons pine nuts and garnish each plate with 2 endive, radicchio, or red-leaf lettuce leaves; 2 orange slices; and 2 fig halves, if using. Drizzle 1 tablespoon basil dressing over each salad and serve immediately.

CRUNCHY JICAMA, APPLE, AND CARROT SLAW WITH CREAMY ORANGE DRESSING

Steps:

• In a small bowl, whisk together mayonnaise, sour cream, orange juice, vinegar, and basil; season with salt and pepper. Refrigerate, covered, until ready to use.
• Slice the apples, jicama, and carrots on the thinnest setting of a mandoline or with a sharp knife, then cut slices into julienne, about 2 inches long.
• In a large bowl, toss julienned apples, jicama, carrots, and cabbage with the mayonnaise mixture. Cover with plastic wrap, and refrigerate until ready to serve.