Makes 8 servings
Jicama is a sweet and crunchy root that blends nicely with grapefruit and spinach to make a delicious salad.
For the salad:
- 3/4 lb fresh spinach (about 16 cups)
- 1/2 medium jicama, thinly sliced
- 1/2 red onion, thinly sliced
- 3 red grapefruits, sectioned
For the dressing:
- 2 tsp poppy seeds, toasted
- 6 cloves garlic, chopped
- 2 tbs white wine vinegar
- 2 tbs extra virgin olive oil
- 1 tbs coarse-grain mustard
- 1/2 tsp honey
- 1/4 tsp salt
- 1/8 tsp pepper
Wash the spinach and tear it into bite-size pieces. Peel the jicama and cut it into thin matchsticks. Peel and slice the onion. Mix spinach, jicama, and onion together in salad bowl. Peel the grapefruit and section it, working with a sharp knife over a small bowl to catch the juice. Reserve juice for
dressing. Cut the grapefruit segments and add to salad mixture.
Toss and chill. To make the dressing: toast poppyseeds in a dry skillet held
briefly over medium heat. In a blender, combine all ingredients except poppy seeds and pulse until creamy. Season with salt and coarse-ground black pepper. Drizzle dressing over salad mixture and toss. Arrange on salad
plates and garnish with toasted poppy seeds.