My Recipe Box

Jícama, Radish, and Pickled Shallot Salad with Feta

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Serves 4

  • by Melissa Pellegrino from Fine Cooking
    Issue 108

Bright, zesty, and refreshing, this crunchy salad can be served over tacos, alongside black beans and rice, or eaten all on its own.

  • 2 small shallots, cut in half crosswise and then thinly sliced lengthwise
  • 3 Tbs. red wine vinegar
  • Kosher salt
  • 5 medium radishes, trimmed, quartered lengthwise and then cut crosswise into 1/4-inch slices
  • 1 medium jícama (about 1 lb), peeled and cut into 1/2-inch dice
  • 1/4 cup chopped fresh cilantro, plus 1 Tbs. cilantro leaves
  • 2 Tbs. fresh lime juice
  • 1 tsp. honey
  • 1/4 tsp. finely grated lime zest
  • Freshly ground black pepper
  • Pinch of cayenne
  • 2 Tbs. grapeseed oil
  • 1/2 cup crumbled feta

In a small bowl, combine the shallots with the red wine vinegar and 1/4 tsp. salt; let sit until the shallots have mellowed and turned a light pink, about 15 minutes. Strain the shallots and discard the liquid.

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.

nutrition information (per serving):
Calories (kcal): 170; Fat (g): 11; Fat Calories (kcal): 100; Saturated Fat (g): 3.5; Protein (g): 4; Monounsaturated Fat (g): 2; Carbohydrates (g): 14; Polyunsaturated Fat (g): 5; Sodium (mg): 360; Cholesterol (mg): 15; Fiber (g): 5;

Photo: Scott Phillips

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.

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