Here's a colorful, bright-tasting side dish with a lovely hint of lavender. There's a lot of chopping to do, but a satisfyingly summery dish is your reward.
You'll have leftover vinaigrette, which can be used to dress other salads or fresh fruit.
Make Ahead: The fruits can be cut up a day in advance, but don't add the dressing until you're ready to serve.
Servings: 8 - 10 side-dish
- For the vinaigrette
- 3 tablespoons honey
- 1 cup white balsamic vinegar
- 1 cup grapeseed oil
- 1 tablespoon egg white powder or 1 large pasteurized egg white
- 1 tablespoon fresh lavender blossoms, or 1 1/2 teaspoons dried culinary lavender
- For the salad
- 1 medium jicama
- 1 ripe melon, such as cantaloupe or Crenshaw
- 2 medium English cucumbers
- 1 red bell pepper
- 2 tablespoons chopped chives
For the vinaigrette: Combine the honey, vinegar and oil in a medium bowl. Sift the egg white powder over the mixture and whisk vigorously to blend. Add the lavender and stir to combine.
For the salad: Peel the jicama. Peel and remove the seeds from the melon and cucumbers. Remove the stem and seeds from the red bell pepper. Cut the fruits and vegetables into thin strips (julienne) and transfer them to a mixing bowl; add the chives and toss to combine. At this point the salad can be covered and refrigerated overnight.
When ready to serve, pour about half of the dressing over the salad and toss to thoroughly combine. Taste, and add more dressing if you want a sweeter salad. Serve immediately.
From Jamie Stachowski of Stachowski Market & Deli in Georgetown.
Tested by Bonnie S. Benwick.
Email questions to the Food Section at firstname.lastname@example.org.