Parsley, Celery Leaf, and Jicama Salad |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A rich meal calls for a crisp salad, in shades of green and white, to cleanse your palate. Radish sprouts add a peppery bite to the crunchy jicama and flat leaves of parsley and celery. Ingredients:
3 tablespoons fresh lemon juice |
1 1/2 tablespoons rice vinegar (not seasoned) |
1 1/2 tablespoons sugar |
3/4 teaspoon kosher salt |
3 tablespoons olive oil |
3/4 pound jicama, peeled and cut into thin matchsticks |
3 cups flat-leaf parsley leaves (from 2 bunches) |
2 cups celery leaves (from about 2 bunches) |
6 scallions, thinly sliced |
1 1/2 cups radish sprouts (from a 3-ounces package) |
Directions:
1. Whisk together lemon juice, vinegar, sugar, and kosher salt in a large bowl until sugar and salt have dissolved, then whisk in oil until well blended.
2. Add jicama, parsley and celery leaves, scallions, and sprouts and toss to coat. Serve immediately.
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