Jicama Sunchoke Salad with Honey Mustard Dressing Recipe
(Student recipe AND instructor demo)
Yield: 6 to 10 servings
Honey- Lime Dressing:
1/4 cup cider vinegar
¼ cup lime juice
1/2 cup honey
1/2 cup Dijon-style mustard
3 cloves garlic, minced
3 tablespoons fresh parsley, minced
2 tablespoons fresh cilantro, finely chopped
1 cup vegetable or canola oil
Salt and pepper to taste
The Salad:
1 (2 pound) jicama, peeled and julienne
2 cups unpeeled sunchokes, cubed
1-1/2 cups red kidney or cranberry beans, cooked
1 large bunch fresh watercress, stemmed and torn into bite size pieces
1 bunch fresh mustard greens, stemmed and torn into bite size pieces
1 medium green bell pepper, cored and julienne
1 medium yellow pepper, cored and julienne
1 medium red bell pepper, cored and julienne
6 green onions, coarsely chopped
Instructions
Make the dressing: Combine all the ingredients, except oil, in a small bowl and whisk together. Drizzle oil into mixture slowly, whisking to combine. Add to the vegetables, tossing well.
Make the salad: Combine all the ingredients in a large wooden bowl. Toss well with Honey-Lime Dressing and allow to marinate at room temperature for at least 30 minutes. Toss again before serving.
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