JICAMA CITRUS SALAD
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
Recipe adapted from Emeril's New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch.
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