also to add crunch to salad - little cubes of jicama - I also adore artichoke hearts plain or pickled in my salad. Nowadays they are putting all kinds of smoked meats in salads - but a good one I had had tiny triangles of pepperoni (gourmet pepperoni) tossed in, it was colorful and yummy. bacon is also good - not the fake bacon bits, but real ones. It is kind of weird to think of, but I know somebody who used to eat salad for breakfast, often. He also steamed zucchini and ate it as a side dish with his scrambled eggs! Veggies at breakfast are a real treat.
jicama is a big round root or tuber vegetable with a brown or yellowish skin - white inside. Very solid and heavy. You usually find it near the celery and carrots. It has a mild, sweet flavor - not strong. You can grate it or slice or dice it. It is best eaten raw. I love it raw in a salad, peeled and diced. It is very crunchy and pleasing to eat.
chop it up and roast the fennel root in oven until soft, then puree with a bit of oil, maybe a little light balsamic vinegar, tiny bit of sea salt - and presto! fennel pesto! It has a slight licorice flavor, a little sweet - complements chicken and fish! great stuff.
I love a mix of every little thing. Like a manila lettuce with grapes, olives and plum tossed in a sweet vinaigrette dressing with sweet basil.
But my favourite is actually an Asian salad. Finely chopped pak choi with a candy crumble made from sesame seeds, almonds, butter and sugar. The dressing is made from red wine vinegar, orange juice, soy sauce, sugar and sunflower oil.
Whats the need for embarrassment? I only learned of fattoush some two years ago. Its Lebanese salad with romaine lettuce, cucumbers, tomatoes, parsley, tossed in a dressing made with lemon juice, olive oil, mint, garlic. It is also tossed with toasted pieces of pita bread for a nice crunch. By the way, Ive never had tabbouleh or rye berries. But I'm not embarrassed. Thanks for the fabulous ideas. I love salads and will be trying them soon. Will post you my reviews.
looked up jicama and found out it is from Mexico or South America - and just remembered that along with sweet potatoes, it also makes great french fries. It can also be cut into discs and used like water chestnuts in stir fries - very good. But I like it best raw. Its one of those veggies at the back of the produce section that many people ignore - but in the 80s in California a lot of my friends discovered it and served it all the time. Now it is not as popular, but well-known by the foodies. It think you will enjoy it, there's no strong strange flavor or anything like that. and it tastes much better than turnips, which it resembles a bit.