Q: I would like to know about getting a recipe from Spice. We had dinner there recently and ordered an appetizer of lobster and it was served it with a small portion of jicama and Asian pear coleslaw. It was wonderful.

-- Mary Ann Parker, Fayetteville

A: This slaw, part of one of Spice's most popular appetizers, is the base for a fried South African lobster tail. One of chef Paul Albrecht's signature dishes, customers often beg for it to be served as an entree. Asian pears, crisper and milder than the more common European variety, are a perfect counterpart to jicama, a sweet, crisp tuber. Both can be found at farmers markets.

-- Jeanne Besser, for the Journal-Constitution

SALAD

Jicama-Asian Pear Salad

Makes 2 servings

Preparation time: 10 minutes

1 tablespoon mayonnaise

1 tablespoon sour cream

1 tablespoon honey

Juice of half a lemon

1/4 teaspoon sesame seed oil

1 cup jicama, peeled and julienned

1 cup Asian pear, peeled and julienned

1 teaspoon chopped chives

Salt and pepper

In a bowl, combine mayonnaise, sour cream, honey, lemon juice and sesame oil. Add jicama, pear and chives and gently toss to combine. Season with salt and pepper to taste.

Per serving: 198 calories (percent of calories from fat, 35), 1 gram protein, 33 grams carbohydrates, 7 grams fiber, 8 grams fat, 6 milligrams cholesterol, 48 milligrams sodium.

Is there a restaurant recipe you'd like to make at home? Tell us what you're looking for and perhaps we can get it. If we succeed, we'll have the recipe tested and adapted for the home kitchen, if necessary. Because of volume, we can't answer all inquiries. Send your request, along with address and phone number, to:

Mail: Food Department, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303.

E-mail: menu@ajc.com. Fax: 404-526-5509.