The New Moosewood Cookbook (Mollie Katzen's Classic Cooking)
Jicama, Orange & Fennel Salad
Page 70
Cuisine: North American | Course Type: Salads
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Recipe Reviews
Peckish Sister from Central, FL
This took as much effort to assemble all the ingredients as it did to prepare. However, it was nice to be able to prepare the components ahead and put it all together at the last minute. Instead of putting it on a platter I made separate salads. I always see nice jicama, but never am too sure of what to do with it. The taste of jicama and the fennel bulb by themselves was not reassuring. It was fun to eat through all the layers and it really worked. I particularly liked the arugula and the taste and look of pickled red onions as a very colorful garnish. Others particularly liked the dressing. Putting some dressing on the lower jicama layer is important. I wouldn’t go to this effort, unless I wanted a very special salad for company.
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