Bright, zesty, and refreshing, this crunchy salad can be served over tacos, alongside black beans and rice, or eaten all on its own.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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.
Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?