Fennel, Jicama and Apple Salad

Fennel, Jicama and Apple Salad

Last month , we made a brief trip to a beautiful resort in western Pennsylvania.  In one of the resort’s restaurants, I had fennel and jicama for the first time in a salad.  Until about two years ago, I had never heard of jicama or fennel, and not being strongly drawn to white vegetables (other than potatoes), probably would never have bought them.  However, the fennel and jicama salad – actually closer to a slaw – was lovely with gentle, fresh flavors.  Once home, I began to look for recipes to replicate what we’d enjoyed.  The following recipe owes recognition to Chef Michael Smith’s Fennel and Apple Salad, but changes have been made, including the addition of jicama and alterations in the dressing.  If you’ve never eaten jicama or fennel, I think they are worth a try, especially as we are finally getting into warmer weather.  The addition of shrimp would make a delightful summer lunch salad.

Fennel, Jicama and Apple Salad – serves approximately 4

Vinaigrette:

1/2 cup apple juice
1/4 cup apple cider vinegar
1/4 cup extra virgin olive oil
1/2 tablespoon whole grain Dijon mustard
1 tablespoon brown sugar
Directions:  Whisk all ingredients together.

Salad:

1 bulb fresh fennel, julienned and fronds reserved
1 Crispin (Mutsu)apple, julienned
1 jicama – approximately same weight as apple – peeled and julienned
Directions:  Toss fennel, apple and jicama with vinaigrette, and garnish with pieces of fennel fronds.

Nancy