jicama, watercress, snow peas
boston globe magazine, ken hom

1

 T

 sesame seeds

 dry cook in iron pan over low heat
for 3 to 5 min, 'til brown; reserve
2

 c

 snow peas

 blanch 30 sec in boiling water;
cool quickly and reserve
1
 bch
 watercress
 wash and destem
2
1/2
 ea
T
 large ripe pears
lemon juice
 core, cut into 1/4 in slices
and coat with lemon juice
2
 c
 jicama
 peeled, and cut into 3/8 x 3/8 strips
1/2
1
1
1
1/4
1
4
1
1/2
 t
t
clv
ea
t
T
T
T
t
 salt
dijon mustard
garlic, minced
scallion, chopped
pepper
parsley, chopped
olive oil
chinese red vinegar
balsamic vinegar
 dressing








  • put all veggies in salad bowl, and cover with dressing
  • toss, and sprinkle with toasted sesame seeds