Back again, cooking and taking photos of it. Working it and learning and trying to get better day by day. I am so far from Malcolm Gladwell's 10,000 hours needed to master something but I'll just keep chipping away.
I'm all for making entertaining easy, especially in the summer. And here's another salad that's a regular in my rotation whether in the city or at the cottage. It would work well for a picnic too.
It's another Mark Bittman salad from 101 Summer Salads for the Season. I can't get enough of these recipes! I made #13 - Strawberry Tomato Salad over here. This one follows the same theme - a few fresh ingredients and no portions. Today's Mango Jicama Salad is #8.
Ingredients? Mango - the more unripe the better, the better to hold up being chopped into slivers. Jicama (pronounced hi-ka-ma with a short "i"), also chopped the same size. I like them about 2 inches long and about half an inch wide.
I chose mint over cilantro - lovely taste to it. Once you've washed and dried the leaves, roll them up like a cigar lengthwise - easier to chop. And the juice from a whole lime. That's it.
Adjust to how many people you are feeding. I used two mangos and about the same size of jicama and it would have easily served 6-8.
I'll be back next week with another yummy and easy salad.