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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
Gallery
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.
Reviews
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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