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Make-Ahead Jicama Salad with Seared Steak, Pomegranate and Cilantro

[Photograph: Suzanne Lehrer]

Jicama might not be the most popular veggie in the schoolyard, but jicama + citrus is a popular Vietnamese salad combo that inspired this week's Lunch Box. Jicama and grapefruit is a traditional combination but I used lime, orange and pomegranate seeds for a variety of citrusy flavors. The beef is marinated in the citrus-soy dressing used for the salad, giving it a nice glaze when it's cooked.

Feel free to use whatever protein you'd like; the marinade would work well with tofu or chicken as well. If you happen to have pomegranate juice on hand, throw some into the dressing and marinade to punch up the fruity flavor. The typical Vietnamese version also uses cabbage, garlic and chiles, so mixing and matching is most welcome.

About the Author: Suzanne Lehrer is a writer and recipe developer in New York and a recipe editor for Cooking Channel. When not curating her budding hot sauce collection, she puts her French Culinary Institute education to good use in kitchens all around town. Find her on twitter @the_suzchef

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