I love this salad! I love its simplicity, its elegance, its taste. Everyone who’s tasted it, has given it thumbs up. Believe me, its a winner. Give it a shot!
Serves: 4-ish servings
For the dressing
3/4 cup olive oil
1/4 cup white wine vinegar — apple cider vinegar works in a pinch
1 tablespoon honey
2 to 3 tablespoons fresh minced tarragon — depending on how fragrant you want it
1/2 tablespoon mustard — if you tolerate it. I don’t, which makes for a less emulsified dressing, but it still works
Salt and pepper to taste
For the salad
1 medium size jicama, peeled
1 medium size golden beet, peeled
2 small or one really large carrot, peeled
2 to 3 tablespoons pumpkin seeds — omit for AIP
- Make your dressing. My favorite method at present is to throw everything — minus the minced herbs — in a mason jar and blend with a hand blender. Add half of the tarragon, and salt and pepper to taste.
- Let’s talk about the cutting. These three vegetables have similar texture, so just do the same thing with all of them. I like spirilizing them, but can also slice them thin or julienne them in a mandoline, or simply shred them.
- Toast the pumpkin seeds for a few minutes in a thick bottom skilled, or in the oven.
- Toss the vegetables and dress them. Add the pumpkin seeds, correct the seasoning and finish with fresh tarragon, if you’d like.