I finally fessed up to subscribing to People Magazine. I feel like it keeps me up-to-date on the who’s who and what’s happening. It’s probably not working because I’ve never been accused by my kids of being hip. And I still don’t know half of the youngsters in the magazines… and such odd names.
But occasionally, there are recipes in the back pages of People, and some times I make them, like this fabulous salad. It’s watermelon, jicama, Oaxaca cheese, arugula, and candied sunflower seeds, topped with a zingy lime dressing.
The chef is Matthew Trebek, who owns Oso restaurant in Harlem, New York. It serves Southwestern cuisine, and this salad is on the menu. The good thing is that it appears that Oso survived the pandemic.
Chef Trebek is also the son of Alex Trebek, who is a well known game show host in the U.S.
What I loved about this recipe are the two main ingredients – watermelon and jicama. When I went to California to attend college one of my roommates turned me on to jicama. She ate jicama with lime juice and salt, and that’s how I eat jicama to this day.
And who doesn’t like watermelon?! Well, I actually have a friend who doesn’t, so I won’t share with him. However, because I still can’t drive because of my hand surgery, I’ve been relying on teenage grocery shoppers for my weekly deliveries. And I ended up with a yellow watermelon!
It tastes the same as the red, of course, but I’m weird about food colors. I prefer red watermelon and red tomatoes.
But I persevered, and wow this salad is incredible. I hope you make it. Seriously.
Watermelon Jicama Salad
1/2 medium shallot
1/2 serrano chile
3/4 cup fresh lime juice
5 tablespoons white sugar, divided
2 1/2 teaspoons salt, divided
3/4 cup canola oil
1/2 cup sunflower seeds
4 ounces arugula
1/2 small seedless watermelon (20 ounces) cut into matchsticks
1/4 medium jicama (9 ounces) cut into matchsticks
6 ounces Oaxaca, cut into thin strips
Combine shallot, chile, lime juice, 1 tablespoon of sugar, and 2 1/4 teaspoons of salt in a blender jar. With blender running, add oil in a steady stream until blended, about 30 seconds. Set aside.
Place sunflower seeds and remaining 4 tablespoons of sugar in a medium skillet over medium-low heat. Cook, stirring occasionally, until sugar has caramelized and amber in color, about 9 minutes.
Pour onto a baking sheet lined with a silicone baking mat or parchment paper, and sprinkle with 1/4 teaspoon of salt. Cool completely, about 15 minutes. Break apart into clusters.
Arrange greens, watermelon and jicama on a large platter. Scatter with cheese strips.
Top with candied seeds and add about 1/2 cup dressing.
Then dig in!
It’s really flavorful with the arugula mixed in with the other ingredients, and the dressing is fabulous.
I’m making it again soon, but omitting the candied sunflower seeds. I didn’t feel they were an integral part of the salad, but if you want crunch, include them.