Jicama Radish Salad
Jicama Radish Salad
Submitted by Amical, Traverse City, MI
Salads
Ingredients
- 3 cups jicama, peeled, cut into 2" long julienne sticks
- 1 cup carrots, peeled, cut into 1" long matchstick strips
- 1 cup red radish, cut into 1" long matchstick strips
- 12 large Bibb lettuce, leaf lettuce or romaine leaves
- 1/4 cup Fustini's Grapefruit balsamic
- 1 cup Fustini's Delicate SELECT olive oil
Directions
- Peel and inspect jicama for firm texture, sweet taste and bright white color. Using a mandolin or sharp knife, carefully julienne. Run peeled carrots and washed radishes through the fine blade of the mandolin or carefully cut into matchstick strips. Combine ingredients in a large salad bowl.
- To make the vinaigrette, place balsamic in a bowl and slowly add olive oil as you whisk to emulsify. Add salt and pepper to taste. To serve, line serving bowls with the lettuce leaves. Toss vegetables with 1-2 tablespoons of dressing per serving and place atop leaves.
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