food Program

Fennel and Jicama Salad

Contributed by Ashton Keefe, The Diary of a Sweet Tooth

Juice of one lemon
1 tsp dijon mustard
14 cup olive oil
Orange zest (or lemon if you prefer)
4 lg fennel bulbs (trimmed, halved lengthwise, cored, and sliced crosswise), reserve couple tbsp of fennel fronds
1 lg jicama (peeled and chopped into matchsticks)
12 cup basil leaves (thinly sliced)

Whisk lemon juice, zest and mustard in small bowl. Gradually whisk in oil. Season with salt and generous amounts of pepper. Combine fennel, fronds, jicama, and basil and toss.