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Yield: 6 servings
Ingredients:
1 large Jicama
1 bunch medium carrots, peeled (about 5)
2 tablespoons kosher salt
2 Granny Smith apples
6 scallions (white and green parts), sliced
1 bunch watercress
Ingredients for Dressing:
3 tablespoons cider vinegar
3 tablespoons honey
2 tablespoons Dijon mustard
1 tablespoon plus 1 teaspoon kosher salt
Freshly ground black pepper
1/3 cup extra-virgin olive oil
Method:
Whisk vinegar with the honey, mustard, salt, and black pepper to taste in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing.
With the grating blade, shred the jicama and carrots.
Quarter, core, and shred the apples. Toss the jicama mixture with the apples, scallions, and about 1/2 cup of the dressing. Refrigerate until chilled and the flavors come together, about 1 hour. When ready to serve, toss the watercress with the remaining dressing. Make a ring on a platter with the watercress, and mound the Jicama Slaw in the middle of the ring.
This recipe was featured on the Buffalo Girl Episode of Emeril Green.
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