Servings:
4 servings
Ingredients
- 1 fresh jicama, julienned
- 6 ounce fresh arugula
Dressing
- 1 fresh jicama, julienned
- 6 ounce fresh arugula
- 1/8 teaspoon ground cumin
- 3/4 cup fresh lime juice
- 1 cup chopped fresh cilantro
- 1 cup Salt and freshly ground black pepper
- 1/2 tablespoon dijon mustard
- 1/4 cup olive oil
Preparation
Baking Directions:
For the dressingWarm a sauté pan over medium heat, then toast the cumin until the aroma begins to release and set aside.
Mix lime juice, cilantro, salt, pepper and mustard in a standard blender or with a small immersion blender.
Pour in a steady stream of olive oil while blending.
Add the toasted cumin.
Taste for balance and adjust seasonings if necessaryTo assemble saladToss the sliced jicama with 2 tablespoons dressing.
Arrange arugula in a chilled serving bowl.
Top with the jicama and just before serving, toss with remaining dressing.
