Green Bean and Jicama Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Notes: Up to 2 days ahead, crisp watercress. Up to 1 day ahead, cover and chill onion in liquid, chill cold cooked beans, jicama, and dressing all separately. Ingredients:
2/3 cup thinly slivered red onion |
6 tablespoons white wine vinegar |
3/4 pound green beans, ends trimmed |
1 pound jicama, scrubbed and peeled |
1/4 cup extra-virgin olive oil |
1 tablespoon dijon mustard |
1 teaspoon dried oregano |
6 cups (about 6 oz.) watercress sprigs, rinsed and crisped |
salt and pepper |
Directions:
1. In a small bowl, mix onion, 1 tablespoon vinegar, and 1 1/2 cups cold water; let stand at least 20 minutes.
2. Rinse beans and cut into julienne strips with a food processor, French bean cutter (slicing bars in the handle of some vegetable peelers), or knife. In a 3- to 4-quart pan over high heat, bring 2 quarts water to a boil. Add beans and cook just until tender-crisp, 2 to 5 minutes. Drain beans and immerse them at once in ice water until they are cold. Drain well.
3. Meanwhile, cut jicama into 1/4-inch-thick sticks.
4. In a large bowl, mix remaining vinegar with oil, mustard, and oregano. Drain onion. Add onion, beans, jicama, and watercress to bowl. Mix well and add salt and pepper to taste.
|
|