We came across this crunchy, vinegary salad at Casa del Sol in Juarez, Mexico, where it was served in place of the ubiquitous chips-and-salsa appetizer.
- 3⁄4 cup extra-virgin olive oil
- 12 cloves garlic, peeled
- 1 medium yellow onion, peeled and cut into wedges
- 4 carrots, peeled and sliced diagonally
- 1 tsp. whole black peppercorns
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- 1 tsp. dried marjoram
- 8 bay leaves
- 1 head cauliflower, cored and cut into florets
- 4 fresh jalapeños, seeded and chopped
- 1 1⁄2 white vinegar
- 3 medium zucchini, sliced diagonally
- 1 1-lb. jicama, peeled and cut into 3⁄4" dice
- Heat oil in a large pan over medium-high heat. When oil is hot but not smoking, add garlic and onions and saute 3 minutes, stirring constantly.
- Lower heat to medium and add carrots, peppercorns, thyme, oregano, marjoram, and bay leaves. Cover and cook 2 minutes. Season to taste with salt.
- Add cauliflower, jalapeños, vinegar, and 1 cup water. Stir well, cover, and continue to cook over medium heat for 5 minutes.
- Add zucchini and jicama. Cover and cook an additional 5 minutes. Vegetables should remain crunchy, so do not overcook.
- Remove from heat and discard bay leaves. Cover and refrigerate, preferably overnight. Serve at room temperature. Store in sealed container in refrigerator for up to 1 week.