Wednesday, March 31, 2004

Last night I chopped up a salad- jicama, oranges, radish, and avocado on top of some spinach. Squeezed a little lime over it and sprinkled some cumin and salt over it and voila. Fancy, fancy salad. Also, if you are looking for something really easy and satisfying to chop, jicama is your new best friend. It was very calming.

I served the salad with some pan seared shrimp with garlic-lemon butter. (Also from this month's Cook's Illustrated and also delicious.) We had just had shrimp, I know, but when TJ's has frozen shell still on shrimp, I stock up. $5.99/lb can't be beat.