1 tbsp chinese hot mustard (can subsititute dijon)
1 tbsp ginger, put through a garlic press
2 tsp anchovy paste
4 tbsp asian peanut oil (actually tastes heavily of peanuts as opposed to the tasteless american stu
kosher salt and fresh cracked black pepper
Instructions
In a medium sized mixing bowl add the jicama, apple, onion, brussels sprouts, jalapeno, and cilantro. Squeeze the juice from one lime over the ingredients, then toss to coat. This will help prevent the apple from oxidizing and turning brown. In another mixing bowl add the garlic chili sauce, mustard, ginger, juice from the other two limes, and anchovy paste. Whisk to blend. Continuously whisk the ingredients while drizzling in the peanut oil to form an emulsified vinegarette. Pour the vinegarette over the jicama salad and toss to coat. Season with salt and pepper to taste. Salad is best served chilled (although good at room temperature as well). To make this a complete meal add a simply seasoned and seared thinly sliced chicken breast. Enjoy!
Originally Submitted
1/13/2011
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