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

Directions:

• Assemble the ingredients and blend them well.  Refrigerate until serving time.  This salad can be made several hours in advance.

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

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