Raw Garden Green Bean and Baby Heirloom Tomato Salad with Spicy Jicama Croutons
Recipe and photo by Tami Ganeles Weiser
Prep Time: 30 minutes Cook Time: 0 minutes
This simple raw salad is about highlighting great vegetables with seasoning and a variety of textures. The seasoning—salt in non-chef parlance—is critical to bring out the natural sweetness of tomatoes and greens. The ground pepper showcases the jicama. The dish was inspired by the extraordinary flavor of some fresh green beans I picked up at my favorite curated farmer’s market. Get the best fresh green beans you can find. The recipe also works well with fresh wax beans, but they are bit milder.
½ medium (about 11 ounces) jicama
1½ teaspoons kosher salt, divided
1 pint (about 11 ounces) fresh green beans
¼ cup castelnuovo or other meaty olives
½ pint baby heirloom or baby multi-varietal tomatoes
¼ cup high-quality extra-virgin olive oil
Juice of ½ lemon
3 cups baby salad greens (baby kale, spinach, mizuno, chards), any hard stems removed
½ cup seeded grapes
- Peel and dice the jicama into ½-inch cubes. (You will have about 2½ cups.) Sprinkle with ½ teaspoon of the salt and the Aleppo pepper and toss gently to coat. Set aside.
- Trim the green beans, and cut them in half lengthwise and then in half widthwise. Set aside.
- Pit and roughly chop the olives and set aside.
- When you are ready to serve, place the salad greens, green beans, and tomatoes in a large mixing bowl. Add the remaining salt and toss gently. Add the oil and lemon juice and toss gently to coat. Add the olives and grapes, toss, and place on serving dishes. Serve the jicama croutons on the side or on each dish.
- If you have access to garden-fresh cherry or grape tomatoes—in other words, the best tomatoes you can find—use them here instead of the baby heirloom tomatoes.
- Wondering what to do with the other half of your jicama? Try these recipes: