Arugula is actually a member of the cancer-fighting cruciferous vegetable family. That alone makes it a wonderful salad choice, but add vitamin C-rich jicama to the mix and you have a simple salad that’s bursting with nutrients and utterly delicious, too. Jicama has a crunchy sweetness to it that is a perfect complement to tangy arugula, and if you’re able to get your hands on pink peppercorns, you’ll love the crunchy, floral flavor they add to your salad.
- In a bowl, beat the olive oil, vinegar and salt together. Stir in the tarragon. Add the jicama and toss to mix. Set aside in a cool place until you are ready to eat. Pile the arugula on top and toss together. Eat immediately.
- 2 tablespoons olive oil
- 1 tablespoon white balsamic vinegar (see Ann’s Tips)
- 1 stem tarragon, leaves stripped and lightly chopped
- 1 1/2 medium jicama, peeled and thinly julienned
- 4 cups baby arugula
- 1/2 teaspoon salt (or to taste)
- Pink peppercorns (optional)
Ann's Tips and Tricks
If you can’t find white balsamic vinegar, as a substitute add 1 teaspoon honey to 1 tablespoon of white wine vinegar and blend with the other dressing ingredients.
If you can’t fine fresh tarragon, don’t use dried. The taste is too strong. It’s better to use a little fresh parsley or cilantro if you like it.
Unlike black or white peppercorns, pink peppercorns are very soft and can be eaten whole, so don’t be tempted to substitute!