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Gallery Chicory, Jicama, and Pecan Salad Credit: BEATRIZ DA COSTA Recipe Summary Servings: 4

Ingredients Ingredient Checklist 1 cup pecan halves 1 tablespoon Dijon mustard 2 tablespoons pure maple syrup 1 tablespoon freshly squeezed lemon juice 2 tablespoons extra-virgin olive oil Salt and freshly ground pepper 1 small (12 ounces) jicama root, peeled 1 small head (8 ounces) chicory, leaves separated, washed, and dried

Gallery Chicory, Jicama, and Pecan Salad Credit: BEATRIZ DA COSTA

Recipe Summary Servings: 4

Chicory, Jicama, and Pecan Salad      Credit: BEATRIZ DA COSTA  

Chicory, Jicama, and Pecan Salad

Credit: BEATRIZ DA COSTA

Chicory, Jicama, and Pecan Salad

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 1 cup pecan halves 1 tablespoon Dijon mustard 2 tablespoons pure maple syrup 1 tablespoon freshly squeezed lemon juice 2 tablespoons extra-virgin olive oil Salt and freshly ground pepper 1 small (12 ounces) jicama root, peeled 1 small head (8 ounces) chicory, leaves separated, washed, and dried

Directions

Heat oven to 350 degrees. Spread pecan halves on a baking pan. Toast until fragrant, about 10 minutes. Transfer nuts to a bowl to cool.

Place mustard, maple syrup, lemon juice, and olive oil in the bowl of a food processor. Season with salt and pepper. Process until combined, about 1 minute. Set vinaigrette aside.

Using a mandoline, slice jicama root. Cut into 1-by-2 1/2-inch strips. Place pecans, jicama, and chicory in a large bowl. Pour vinaigrette over salad, and toss to combine. Serve immediately.

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All Reviews for Chicory, Jicama, and Pecan Salad

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Chicory, Jicama, and Pecan Salad

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest