Jicama Mango And Watercress Salad - Bon Appetit Recipe

Jicama Mango And Watercress Salad - Bon Appetit Recipe

Yield: 8 servings
Recipe by luhu.jp

Ingredients:

VINAIGRETTE
3/4 cup: Walnut oil or olive oil,
6 tbsp: White wine vine ar,
5 tbsp: Chopped fresh cilantro,
3 tbsp: Chopped toasted pecans,

SALAD
2 large: Bunches watercress, trimmed
2 cup: 2-inch-long matchstick-size strips peeled jicama,
2 cup: 2-inch-long matchstick-size strips peeled mango,
2 small: Red bell peppers, cut into 2-inch-long matchstick-size strips
1/2 cup: Pecan halves, toasted

Directions:

FOR VINAIGRETTE: Whisk walnut oil, white wine vinegar and chopped
fresh cilantro in small bowl. Stir in pecans. Season to taste with
salt and pepper. (Can be prepared 2 hours ahead.)

FOR SALAD: Combine watercress, jicama, mango and red bell peppers in
large bowl. Toss with enough dressing to coat. Season with salt and
pepper. Divide salad among plates. Sprinkle with pecans and serve.

Bon Appetit/Sept/94 Scanned & edited by Di Pahl &


Source from luhu.jp