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Categories:
tomatoes cilantro ground black pepper chives lime juice lemon juice olive oil vinegar jicama radicchio lime zest
Viewed: 29 - Published at: 9 years agoIngredients
- 12 sun-dried tomatoes, julienned
- 1 tablespoon chopped cilantro
- 13 teaspoon freshly ground black pepper
- 1 tablespoon chopped chives
- 2 teaspoons lime juice
- 1 tablespoon lemon juice
- 1 teaspoon olive oil
- 3 tablespoons Champagne vinegar
- 2 23 cups julienned jicama, placed in a bowl of cold water and refrigerated
- 1 cup finely shredded radicchio
- 1 tablespoon lime zest
Method
- In a small bowl combine tomatoes, cilantro, pepper, chives, lime and lemon juice, olive oil and vinegar.
- Refrigerate at least 1 hour.
- Drain jicama and toss with tomato mixture.
- Place 1/4 cup of the radicchio on each of 4 plates.
- Arrange a heaping 1/2 cup of the salad over the radicchio.
- Garnish with lime zest and serve.
