WellesleyWeston Magazine

WINTER 2016-2017

Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

Issue link: http://wellesleywestonmagazine.epubxp.com/i/745407

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pours the mixture into the cups to bake, and by the time the popovers are golden brown, it's time to eat everything else. "I usually wait for everyone to sit down," she adds, "then I walk around and pop a fresh one on every- one's plate." Grapefruit and Jicama Salad "My sister-in-law is a professional caterer in Sausalito, California," explains Wellesley resi- 183 w i n t e r 2 0 1 6 / 2 0 1 7 | W e l l e s l e y W e s t o n M a g a z i n e GRAPEFRIUT AND JICAMA SALAD 2 cups shredded red cabbage Salted water ¼ cup soy sauce 1 Tbsp. rice wine vinegar 1 Tbsp. sugar 1 tsp. minced garlic 1 tsp. fresh squeezed lime juice 1 cup jicama, shredded large (This is important. If it's too fine, it will be watery. Use the largest shred on a standard cheese shredder.) ½ cup shredded carrot 2 tsp. canola oil Himalayan pink salt and freshly ground black pepper, to taste ½ cup mint leaves, coarsely chopped ¼ cup chopped pecans or walnuts 2 grapefruits segmented, tough membranes removed 2 avocados, diced n Place cabbage in a bowl and cover with salt- ed water. Set aside. Combine soy sauce, vine- gar, sugar, garlic, and lime juice. Add more lime juice to taste. n In a large bowl, combine jicama, carrot, and oil. Drain cabbage and crush it a bit between your hands to squeeze out excess water. Toss cabbage with jicama mixture, then with soy dressing. Add salt and pepper to taste. n Divide among plates and top with mint, nuts, grapefruit sections, and diced avocados. Serve chilled. Serves 4 to 6

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