Jícama is a great vegetable to take advantage of over Pesach. It has fabulous crunch and an unexpected sweet flavor.
Tomato Jicama Salad
- Cooking and Prep: 30 m
- Serves: 6
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.
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.
Assemble the Salad
Add chopped tomatoes, jícama, 1/4 cup olive oil, and spices. Toss gently to combine.
Photography: Daniel Lailah
Styling: Amit Farber