Photo by John Kernick
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.
Recipe information
Total Time
35 min
Yield
Makes 6 servings
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)
Preparation
Step 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.
Step 2
Add jicama, parsley and celery leaves, scallions, and sprouts and toss to coat. Serve immediately.
Recipe notes
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