Name: Parsley, Celery Leaf, and Jicama Salad
Cook time: 35 min
Total time: 35 min
Yield: Makes 6 servings
Ingredients: 3 tablespoons fresh lemon juice; 1 1/2 tablespoons rice vinegar (not seasoned); 1 1/2 tablespoons sugar; 3/4 teaspoon kosher salt; 3 tablespoons olive oil; 3/4 pound jicama, peeled and cut into thin matchsticks; 3 cups flat-leaf parsley leaves (from 2 bunches); 2 cups celery leaves (from about 2 bunches); 6 scallions, thinly sliced; 1 1/2 cups radish sprouts (from a 3-ounces package)

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Photo by John Kernick

A rich meal calls for a crisp salad, in shades of green and white, to cleanse your palate. Radish sprouts add a peppery bite to the crunchy jicama and flat leaves of parsley and celery.

Recipe information

Total Time
35 min
Yield
Makes 6 servings

Ingredients

3 tablespoons fresh lemon juice

1 1/2 tablespoons rice vinegar (not seasoned)

1 1/2 tablespoons sugar

3/4 teaspoon kosher salt

3 tablespoons olive oil

3/4 pound jicama, peeled and cut into thin matchsticks

3 cups flat-leaf parsley leaves (from 2 bunches)

2 cups celery leaves (from about 2 bunches)

6 scallions, thinly sliced

1 1/2 cups radish sprouts (from a 3-ounces package)

Preparation

Step 1
Whisk together lemon juice, vinegar, sugar, and kosher salt in a large bowl until sugar and salt have dissolved, then whisk in oil until well blended.
Step 2
Add jicama, parsley and celery leaves, scallions, and sprouts and toss to coat. Serve immediately.