Bright, zesty, and refreshing, this crunchy salad can be served over tacos, alongside black beans and rice, or eaten all on its own.
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In a medium bowl, toss the shallots, radishes, jícama, cilantro, and a pinch of salt.
In a small bowl, whisk the lime juice, honey, lime zest, 1/4 tsp. salt, a few grinds of black pepper, and a pinch of cayenne. Gradually whisk in the grapeseed oil.
Toss the dressing with the vegetables. Fold in the feta and season to taste with salt and pepper.
What a refreshing salad! Didn't change a thing! Served it with the poblano peppers stuffed with cheddar & chicken. It added the perfect crunch & tang.
It's good fresh but it's even better as leftovers. I didn't give it 5 stars because the flavors don't really develop as a fresh salad....it really does need that extra time to steep and develop flavor for a day or two.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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