~ Recipe by Adam Glatt, National Sales Manager
Every Fall before harvest, we have a party for the Craig at "the Shed" in our Affinity Vineyard, the source for Affinity Cabernet Sauvignon.
This event is a perfect time to relax with friends, enjoy the fruition of all the hard work in the vineyard over the spring and summer, and anticipate the forthcoming harvest season.
Our Vineyard Manager Carlos Mendez and his crew work their culinary magic with carnitas, various salsas and beans, while the winery folks bring salads and other sides for the buffet table.
This year's offerings included a Mexican Jicama Salad contributed by Adam Glatt that was a big hit. It's easy to prepare and offers a great blend of textures and lively flavors. Adam has generously shared his recipe.
Mexican Jicama Salad
Ingredients:
- 1 can black beans, drained
- 1 avocado
- 1 head red leaf lettuce
- 1 large jicama
- 1 mango
- 4 ears fresh corn, un-shucked
- 1 fresh jalapeno
- 1/2 red onion
- 2 tablespoons chopped cilantro leaves
Serve with Citrus Vinaigrette, recipe follows.
Directions:
Preheat the oven to 400 degrees F.
Place un-shucked ears of corn on a baking sheet in the oven for 30-45 minutes or until browned. Remove and let cool. When the corn has cooled, shuck it and stand it on end. Using a sharp knife, run the blade down the cob to cut the kernels off. Rotate the cob and repeat until all the kernels have been cut off.
Peel and thinly slice Jicama into matchstick sized pieces. Peel mango and slice into ½ inch size chunks. De-seed jalapeno and chop into small pieces. Thinly slice red onion.
Combine the black beans, avocado, lettuce, jicama, mango, red onion, chopped jalapeno and cilantro in a large mixing bowl. Add the cooled corn, and toss with the vinaigrette. Chill until ready to serve.
Citrus Vinaigrette:
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh orange juice
- 1 tablespoon white wine vinegar
- 1 teaspoon freshly grated orange zest
- 2 teaspoons sugar
- 1/2 cup olive oil
- Salt pepper
In a large bowl combine the lime juice, orange juice, vinegar, orange zest and sugar. Whisk together and slowly add the olive oil, whisking as you go. Add salt and pepper, to taste and whisk until combined.
Enjoy!
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