Part 29 (1/2)

Boil the edamame for 3 minutes. Add the corn and boil for another 2 minutes. Drain into a colander and run under cold water until cool enough to touch. Add the edamame and corn to the dressing and toss to combine. Add the sesame seeds and toss again. Salt to taste. Cover and chill for at least 15 minutes.

If you don't have rice vinegar on hand, you can use a different kind, but nothing too strong-stick to something mild, such as red wine vinegar. If you have brown rice vinegar, not regular rice vinegar, that's fine, too. You can also use partially thawed frozen corn instead of fresh, but don't use canned. Although we like the taste of Bragg's in lots of things, we advise against using it in salad dressings because of its distinctive, um, well, ”hippy” taste. Instead use good quality tamari or soy sauce.

Make a super-cute hors d'oeuvre of this salad by placing it in radicchio cups (see photo insert). Just slice off the bottom of a head of radicchio, carefully peel off the leaves, and voila! Cup!

Make a more dramatic-looking presentation by using black sesame seeds instead of regular toasted ones.

JICAMA-WATERCRESS -AVOCADO SALAD WITH SPICY CITRUS VINAIGRETTE.

Serves 6 to 8 TIME: 30 MINUTES (IF YOU HAVE A FOOD PROCESSOR).

Jicama, sometimes referred to as the Mexican turnip, is like a dream come true; it's as if an apple decided to become a root vegetable.This salad is our attempt to re-create the Thai fusion that is so popular with the kids these days, using ingredients that aren't too difficult to find. The dressing has a spicy kick from the hot chile oil but the heat isn't intense, so don't let that scare you off. The avocado and peanuts make it a meal on its own, filling enough to serve as a refres.h.i.+ng summer lunch or dinner.

Dressing: cup rice wine vinegar

cup fresh orange juice (juice of 1 navel orange)

2 tablespoons lime juice (juice of 1 lime)

2 tablespoons peanut oil

2 tablespoons hot chile oil

2 tablespoons soy sauce

3 tablespoons sugar

1 teaspoon sesame oil

Salad: 1 medium-size jicama, peeled and shredded thinly (about 6 cups)

bunch watercress, roots removed

1 ripe avocado, peeled, cut in half, pitted, and sliced thinly

small red onion, sliced thinly

cup roasted unsalted peanuts, chopped coa.r.s.ely

Optional garnishes: Shredded carrots