STORY
During Sean’s last visit we ate a lot of meat… a whole lot of meat. So much meat that while I was preparing our protein-heavy breakfast of lamb bacon and pheasant eggs, it dawned on me that we needed something healthier to make it all seem less, well, decadent.
A light salad was in order. As luck would have it Sean brought down some jicama, and we’d bought at ton of carrots from Union Square, so, I quickly prepared a carrot jicama slaw. It was pretty tasty, and it made us feel like the lamb bacon was much healthier. I’m convinced that this slaw would be the perfect light accompaniment to a huge summer BBQ celebration.
Note: This recipe yields one big light salad, or a side that can feed up to four people.
Oh and here’s a close up that Sean referred to as carrot and jicama porn:
RECIPE
- Prep Time: 5-10 minutes
- Total Time: 5 – 10 minutes
TOOLS
- 1 vegetable peeler or a paring knife
- 1 small food processor – with shredding disc attached (trust me, for the sake of your hands, you’ll want to let the food processor shred the veggies)
- 1 medium sized bowl
- 1 wooden spoon
INGREDIENTS
1 carrot
½ jicama (about 1 cup)
1 tbsp of dried tarragon
½ tsp of balsamic vinegar
½ tsp of olive oil
sea salt and fresh black pepper to taste
METHOD
- Peel and shred 1 carrot and 1 cup of jicama.
- Combine vegetables in a bowl with 1 tbsp of dried tarragon, ½ tsp of balsamic vinegar, ½ tsp of olive oil.
- Salt and pepper to taste.
- Serve immediately or chill until ready to use.
(Photo Credit: Sean.)
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