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By Root 3926 0

the oranges into a serving bowl, taking care to remove any seeds. Whisk in the vinegar, chili powder, and salt. Slowly whisk in the olive oil.

Add the shredded jicama and arugula; toss well to serve.

Note: It’s easiest to peel the jicamas with a paring knife, rather than a vegetable peeler.

Variations: Substitute regular oranges plus ½ teaspoon sugar for the blood oranges.

Sprinkle ¼ cup toasted sliced almonds over the salad.

Sprinkle 1 tablespoon toasted sesame seeds over the salad.

Marinated Shiitake Salad

Although the stems of shiitakes are too fibrous to be digestible, they can be frozen and added to vegetable stock when you make it. Mung bean sprouts should be small and crisp-tender, with no brown or rusty spots and very tight heads. Makes 6 servings

¼ cup white wine vinegar

2 tablespoons minced peeled fresh ginger

1 teaspoon sugar

½ teaspoon salt

½ teaspoon freshly ground black pepper

3 tablespoons canola oil

1 tablespoon toasted sesame oil

1 pound shiitake mushrooms, stemmed and thinly sliced

1 red bell pepper, cored, seeded, and diced

4 medium scallions, thinly sliced

2 cups mung bean sprouts, roughly chopped

Whisk the vinegar, ginger, sugar, salt and pepper in a large bowl; slowly whisk in the canola oil and sesame oil.

Add the sliced mushrooms, bell pepper, scallions, and sprouts. Toss to coat, then cover and set aside at room temperature for 1 hour before serving.

Variations: Substitute stemmed cremini mushrooms for the shiitakes.

Substitute white balsamic vinegar for the white wine vinegar; omit the sugar.

Substitute 2 medium shallots, thinly sliced, for the scallions.

Southwestern Fruit, Melon,

and Berry Salad

Toasted cumin seeds set off the taste of fresh fruit in this easy summer pleaser. Makes 6 servings

1 teaspoon cumin seeds

1 small ruby-red grapefruit

1 medium cantaloupe, peeled, seeded, and chopped

1 ripe mango, peeled, pitted, and chopped

1 small shallot, minced

1 cup blueberries

1 tablespoon lime juice

1 tablespoon almond oil

¼ teaspoon salt

Toast the cumin seeds in a small skillet over low heat until lightly browned and quite aromatic, shaking the pan often, about 3 minutes. Set aside to cool for 10 minutes.

Cut off about ¼ inch of the stem end of the grapefruit, just so it will sit fiat on the cutting board. Set it down so, then slice off about 1/8 inch of the top. Slice down along the natural curve of the fruit, taking off the skin and the pith. Hold the grapefruit over your serving bowl and use a small paring knife to free the individual sections from the membrane that encases them, letting the segments and any extra juice fall into the bowl. (Take care not to cut your hand!)

Add the cantaloupe, mango, shallot, and blueberries. Toss in the toasted cumin seeds, lime juice, almond oil, and salt.

Variations: Substitute 1 large orange for the grapefruit.

Substitute a small honeydew melon for the cantaloupe.

Substitute ½ pint raspberries or blackberries for the blueberries.

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Slaws

Although coleslaw has come a long way from its Dutch roots (koolsla, or cold cabbage), there’s still no reason to stand on ceremony: a slaw can use any shredded vegetables.

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Creamy Coleslaw

We credit James Peterson with this technique to get rid of the cabbage’s natural wateriness. Makes 10 servings

One 3-pound head white cabbage, outer leaves removed, quartered, and then cored

1 tablespoon salt, preferably kosher salt

2/3 cup mayonnaise, homemade or purchased (regular, low-fat, or fat-free)

1/3 cup sour cream (regular, low-fat, or fat-free)

2 tablespoons Dijon mustard

1 tablespoon white wine vinegar

1 teaspoon sugar

2 celery ribs, thinly sliced

1 large shallot, finely diced

Slice the cabbage as thinly as possible on a cutting board, then place it in a large bowl. Add the salt and rub the cabbage between your hands, working the salt into it until you can’t feel any more salt granules in the mix. Place the salted cabbage in a large colander and drain in the sink for 1 hour.

Whisk the mayonnaise, sour cream, mustard, vinegar, and sugar