What’s For Dinner?
Jicama-Asian Pear Salad - from Spice
(First star is lowest, fourth star is highest)
From the menu of . . . Spice
793 Juniper St., Atlanta
Q: We had dinner at Spice recently and ordered an appetizer of lobster. It was served it with a small portion of jicama and Asian pear coleslaw. It was wonderful.
- Mary Ann Parker, Fayetteville
A: This slaw, one of chef Paul Albrecht's signature dishes, is the base for a fried South African lobster tail. Asian pears, crisper and milder than the more common European variety, are a perfect counterpart to jicama, a sweet, crisp tuber. Both can be found at farmers markets.
Hands on time: 10 minutes Total time: 10 minutes Serves: 2
1 tablespoon mayonnaise
1 tablespoon sour cream
1 tablespoon honey
Juice of half a lemon
1/4 teaspoon sesame seed oil
1 cup jicama, peeled and julienned
1 cup Asian pear, peeled and julienned
1 teaspoon chopped chives
Salt and pepper