Jicama, Carrot and Apple Slaw with Walnuts
|Menu Part||Side Dish|
Chef Richard Brown
Bull & Bear in the Waldorf Astoria
Salads adapt well to grab-and-go service, but tossed greens can wilt if the packaging is not optimal. Slaws are a safer bet, as they’re usually made with sturdier vegetables. This version, from chef Richard Brown of Orlando’s Bull & Bear restaurant in the Waldorf Astoria, is composed of jicama, carrots, apples and toasted walnuts—crunchy ingredients that retain their texture.
½ small jicama, peeled (about 5 oz.)
1 large carrot, peeled
1 Granny Smith apple, peeled and cored
1 small head radicchio
4 scallions, very thinly sliced
½ cup walnuts, toasted and finely chopped
1 tbsp. chopped fresh tarragon or ½ tsp. dried tarragon
¼ cup canola oil
3 tbsp. walnut oil
2 tbsp. champagne vinegar
½ tsp. salt
½ cup shaved or grated pecorino Romano cheese, for garnish (optional)
1. With mandoline, julienne the jicama, carrot and apple into matchstick-sized pieces. Or shred the ingredients in food processor fitted with coarse grating disk. Toss together in large bowl.
2. Cut radicchio in half; remove and discard core. With mandoline or thin slicing disk of food processor, cut into thin shreds or slices.
3. Transfer radicchio to bowl with jicama mixture. Add scallions, walnuts and tarragon; toss to combine.
4. In jar, combine canola oil, walnut oil, vinegar and salt for dressing; shake vigorously to blend. Or in small bowl, whisk together dressing ingredients until well blended. Pour dressing over jicama mixture and toss to coat evenly.
5. Refrigerate until ready to serve or pack. Garnish with cheese shavings.
Photograph courtesy of California Walnuts