Saturday's take at Haymarket:
1 bunch parsley
4 still-warm whole wheat pitas
1/2 pound kalamata olives
mad garlic, yo
$6.75, but I will admit that about 40% of the olives are a little soft. This will probably not deter me in the future.
I got home and made an adulteration of the jicama-watercress-avocado salad in the Veganomicon cookbook that we tried at my aunt's house a few weeks ago. In addition to forgetting about Google Book Search, I forgot the lime juice and sugar in the dressing, but I made a pretty decent-tasting approximation from memory.
Here's my altered version including some ingredient additions/omissions/substitutions:
juice of 1 orange
2 tbsp. soy sauce
3 tbsp. apple cider vinegar
1 tsp. red pepper flakes
1 tsp. cilantro, finely chopped
3 tbsp. canola oil
1 tsp. sesame oil
1 medium-sized jicama (Mine was $1.12 at $1.99/pound at Whole Foods. It looked medium. You do the math.), peeled and shredded
1/3 bunch watercress, snipped from your nearest windowsill
1/2 ripe avocado, sliced
1/2 mango, cubed
1/4 yellow onion (the red is prettier), sliced thinly
black sesame seeds, for garnish
cashews, toasted and chopped, for garnish
fresh cilantro and mint, chopped, for garnish
Whisk all dressing ingredients together and let sit at room temperature for at least 10 minutes. Pour over shredded jicama in bowl, mix together, and let stand while preparing remaining ingredients. Place watercress on plate and top with jicama-dressing mixture. Arrange avocado, onion, and mango on top of jicama. Sprinkle sesame seeds, cashews, cilantro, and mint on top and serve.
Makes 2 servings.
This is really refreshing--perfect for a summer day, or at least a day that pretends to be summer, which I have to get used to in Boston.