Hey!
I am Hilah.
So today I am going to a food bloggers potluck which is weird for a couple of reasons because
I don't normally go to potlucks but also I never thought that I would be a blogger of
any sort enough to actually get invited to a blogging thing, let alone a food blogging
thing, but whatever, here I am and this is my future.
So, I am gonna make a salad today, like a chopped, pretty salad.
It will look really beautiful, it's really simple, no mayonnaise, so I don't have to
worry about sitting outside all day and hopefully it will totally wow everybody there and they
will be like, "Oh, my God!
New favorite food blogger ever whom you trust."
All right, so I am gonna use some jicama which is a tuber that is native to Mexico.
It's really crispy usually eaten raw kind of just refreshing and some mangoes and some
radishes and some beets that I have already boiled and peeled.
Start with the jicama first.
It's got a very tough, fibrous skin.
Fortunately it kind of peels off pretty easily like that.
So I'll cut off the ends, and then just my paring knife to kind of catch it and peel
it off as good as I can.
So I got the skin off.
Now, I am just gonna cut it into some kind of shape.
We'll see what I do.
Start that way, whoa.
Out of control.
And I want it to look beautiful of course, so maybe some little half moons might be nice.
Beautiful!
Now, I will move on to my mango.
Now mangoes, I am sure you've had them before, but they do have a large pit in the middle.
So it's usually like a third, the middle third of the mango is usually pit, so just sort
of estimate and cut down lengthwise and you can feel it against your knife.
So just sort of cut around that pit, and then I find the easiest thing to do is sort of
score it gently, and make sure you don't cut through and chop your finger, just stopping
right when you feel the peel, and then sort of pop it inside out, take a smaller knife,
and cut those little cubes off of there, just gliding your knife right along the skin.
Then you get beautiful little mango cubes.
When I was a kid my mom used to get mangoes sometimes, and she would cut it up for us,
and then my brother and I would fight over who got to suck all the rest of the fruit
off of the pit.
Knock down, drag out fights I am talking about.
So you can do that too if you have little kids that won't shut the heck up and get out
of your kitchen.
Give them a mango pit to suck on, and I could if I wanted to cut around the pit on the other
sides and get more out, but it's not gonna look very pretty, so I am just gonna leave
it like, just use my little cubes.
So now I have some little radishes.
I don't know.
I don't know how to make radish roses very good.
So I am just gonna cut them in half.
Throw those in the bowl because I'll pory just sprinkle those around.
So now I have got beets, and I will have to wash my hands really carefully, right away
because they will stain and then you look like a mass murderer.
I think I am gonna do half moons again, sort of mimic the shape of the jicama, make everything
pretty together.
Then we have that.
I am just gonna use my little radish guys around.
I might take some of the jicama off later because it's kind of overpowering the balance
of my tray.
I hate that.
I am rooting for the underdog.
C'mon beets.
Okay, now I am gonna make a dressing and pour it over there, and then we'll be done.
Two teaspoons of oil.
I am gonna use safflower oil because I like the linoleic acid that it has in it.
It's good for you, for your skin.
You could olive oil, whatevs.
I am gonna use two teaspoons of cider vinegar, about equal to an ounce.
This is probably more than two, whatever.
A teaspoon of mustard, whatever kind of mustard you want.
The mustard farted.
All right, and then probably for this amount of business, half a teaspoon of salt, and
one clove of garlic that's been super-duper chopped, and a quarter cup of orange juice.
I added a little bit of lemon to this because the oranges were really sweet.
Then just put a little more.
Okay, now put a lid on it and shake it really hard to get everything emulsified.
Okay.
I am gonna pour this over it and then throw some herbs on top.
Let it sit for a little while.
I don't want everything to be like soaked which should be, just add a little bit of
flavor.
So I've got some cilantro I want to chop up and put on the jicama, and then some dill
on top of the beets.
Maybe I will even put some mint in there.
What the heck.
Just rough chop, just to add a little, little bit of flare, just a little bit of flare,
and the dill.
You could just use parsley.
You could use whatever.
I am sure it will be fine.
Okay, that's probably good.
All right, now I am gonna cover it with some plastic and take it on over to the potluck.
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