Tomato Jicama Salad

Recipe By Chanie Nayman

Cooking and Prep: 30 m
Serves: 6
No Allergens

Jícama is a great vegetable to take advantage of over Pesach. It has fabulous crunch and an unexpected sweet flavor.

Ingredients (8)

Main ingredients

pinch pepper
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic

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Gefen Frozen Crushed Garlic
1/2 a small jícama, finely diced (use radish if you can’t find)
1 tablespoon plus 1/4 cup Bartenura Olive Oil, divided

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Bartenura Olive Oil
1 pearl onion or red pearl onion, sliced
1/2 teaspoon salt
1 tomatillo, diced (optional)
6 plum tomatoes, chopped

Start Cooking

Sauté

Sauté onion in 1 tablespoon olive oil for 2–3 minutes over medium flame. Add garlic and tomatillo and continue to sauté another 2 minutes. Remove from pan and set aside to cool.

Note:

Tomatillos are slightly sweet and are from the gooseberry family. They hold up their shape nicely when sautéed, and add a nice color and depth to this salad. If you can’t find one, use a yellow tomato.