I love the fresh taste and crunchy texture of this salad. It’s a great balance to the rest of the menu. It keeps several days, and since there is no oil it doesn’t get soggy.

“Ras el hanout” translates into “head of the shop”. The idea is that this was a very special blend made by the shop owner and it included “the best of the shop”. I order it online. You can buy ras el hanout many places. I like the one from the Spice House in Chicago (www.thespicehouse.com). While I haven’t tried it, you can also find it on Amazon (www.amazon.com), Williams Sonoma (www.williams-sonoma.com) or the World Market (www.worldspice.com).

I use this in all types of cooking. Try it sprinkled on fresh fruit or melon, or in soups and stews.

Ingredients for the Jicama Salad.

Cucumber, Onion & Jicama

Jicama Salad (Mexican Fiesta)

JICAMA SALAD

EVENT:  Mexican Fiesta

SERVES: 10 – 12 people

Ingredients

1 whole jicama, peeled and cut into matchsticks

9 persian cucumbers, not peeled and cut into matchsticks

3 bartlett pears

1 lemon

2/3 cup chopped red bell pepper

2/3 cup chopped red onion

1/4 cup finely minced fresh cilantro

3 tablespoons sherry vinegar

Salt and pepper to taste

2 teaspoons ras el hanout (available at my Amazon Affiliate Store)

Directions

1. Peel the pears. Slice into thin matchsticks and immediately toss with the juice of 1/2 lemon.

2. Combine the pears with jicama, cucumbers, red peppers and onions.

3. Add the sherry vinegar and juice of 1/2 lemon, ras el hanout and salt and pepper to taste.

4. Top with chopped cilantro.

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