Jicama-And-Sun-Dried-Tomato Salad With Champagne Vinaigrette

Name: Jicama-And-Sun-Dried-Tomato Salad With Champagne Vinaigrette
Total time: 1 h 15 min
Yield: Four servings
Ingredients: 12 sun-dried tomatoes, julienned; 1 tablespoon chopped cilantro; 1/3 teaspoon freshly ground black pepper; 1 tablespoon chopped chives; 2 teaspoons lime juice; 1 tablespoon lemon juice; 1 teaspoon olive oil; 3 tablespoons Champagne vinegar; 2 2/3 cups julienned jicama, placed in a bowl of cold water and refrigerated; 1 cup finely shredded radicchio; 1 tablespoon lime zest

By Molly O'Neill

Total Time: 1 hour 15 minutes
Rating: 3(10)
Comments: Read comments

Featured in: FOOD; Sorcery on the Side

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:Four servings

12sun-dried tomatoes, julienned
1tablespoon chopped cilantro
⅓teaspoon freshly ground black pepper
1tablespoon chopped chives
2teaspoons lime juice
1tablespoon lemon juice
1teaspoon olive oil
3tablespoons Champagne vinegar
2⅔cups julienned jicama, placed in a bowl of cold water and refrigerated
1cup finely shredded radicchio
1tablespoon lime zest

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
In a small bowl combine tomatoes, cilantro, pepper, chives, lime and lemon juice, olive oil and vinegar. Refrigerate at least 1 hour. Drain jicama and toss with tomato mixture. Place ¼ cup of the radicchio on each of 4 plates. Arrange a heaping ½ cup of the salad over the radicchio. Garnish with lime zest and serve.