Jícama, Radish, and Pickled Shallot Salad with Feta

Jícama, Radish, and Pickled Shallot Salad with Feta
Photo by Scott Phillips


  • Freshly ground black pepper
  • 1 tsp. honey
  • 2 small shallots, cut in half crosswise and then thinly sliced lengthwise
  • ¼ cup chopped fresh cilantro, plus 1 Tbs. cilantro leaves
  • 5 medium radishes, trimmed, quartered lengthwise and then cut crosswise into ¼-inch slices
  • 1 medium jícama (about 1 lb), peeled and cut into ½-inch dice
  • 2 Tbs. grapeseed oil
  • + 6 more ingredients
    • 3 Tbs. red wine vinegar
    • ½ cup crumbled feta
    • Pinch of cayenne
    • 2 Tbs. fresh lime juice
    • ¼ tsp. finely grated lime zest
    • Kosher salt

In a small bowl, combine the shallots with the red wine vinegar and 1/4 tsp. salt; let sit until the shallots have mellowed and turned a light pink, about 15 minutes. Strain the shallots and discard the liquid. In a medium bowl, toss the shallots, radishes, jícama, cilantro, and a pinch of salt...

View full recipe at Fine Cooking


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