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Ingredients for 8 servings:


2 cups jicama, peeled and cut in julienne strips

3 navel oranges (seedless) peeled and chopped

2 ruby grapefruit, peeled and chopped

1/4 cup red onion, finely chopped

1/4 cup red bell pepper, finely chopped

3 tablespoons cilantro leaves, torn into pieces

12 turns coarsely ground black pepper

Garnish: 1 head radiccicho




Assemble the ingredients and blend them well.  Refrigerate until serving time.  This salad can be made ahead.


Garnish:  Pull whole leaves from the head of radiccicho.  Rinse and spin or pat them dry.  Place a leaf on each plate and fill with salad.