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Fennel And Jicama Salad<\/p>\nFennel And Jicama Salad<\/p>\n
<\/p>\n
1\/4 cup sun-dried tomatoes (not packed in oil)<\/p>\n
3 T. extra-virgin olive oil<\/p>\n
1\/4 cup fresh lemon juice<\/p>\n
3\/4 tsp. flaky sea salt, or to taste<\/p>\n
1 tsp. pink peppercorns, lightly crushed with your fingers, plus more for garnish<\/p>\n
1 large fennel bulb, halved, cored and thinly sliced, fronds reserved<\/p>\n
1 small jicama (about 1 1\/4 pounds), peeled, halved and cut into thin matchsticks<\/p>\n
1 small cucumber, peeled and chopped<\/p>\n
1\/3 cup black olives, pitted and sliced<\/p>\n
1 ounce Feta cheese, crumbled<\/p>\n
coarsely cracked black pepper<\/p>\n
<\/p>\n
Place the sun-dried tomatoes in a small bowl and add hot water to cover. Set aside for about 20 minutes, then drain and thinly slice them. Meanwhile, in a small, lidded jar, combine the oil, lemon juice, salt, and pink peppercorns. Cover and shake until emulsified. Finely chop the fennel fronds to make \u00bc cup and set aside. In a large bowl, combine the fennel, jicama, cucumber, olives, and sun-dried tomatoes. Add the dressing and toss to coat. Stir in the fennel fronds and cheese, finish with a little salt, a couple of grinds of pepper, and a sprinkling of pink peppercorns lightly crushed between your fingers. Spoon into bowls and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"
Fennel And Jicama Salad 1\/4 cup sun-dried tomatoes (not packed in oil) 3 T. extra-virgin olive oil 1\/4 cup fresh lemon juice 3\/4 tsp. flaky sea salt, or to taste 1 tsp. pink peppercorns, lightly crushed with your fingers, plus more for garnish 1 large fennel bulb, halved, cored and thinly sliced, fronds reserved 1 small jicama (about 1 1\/4 pounds), peeled, halved and cut into thin matchsticks 1 small cucumber, peeled and chopped 1\/3 cup black olives, pitted…<\/p>\n