Beet, Fennel and Jicama Salad With Macadamia Nut Dressing

Beet, Fennel and Jicama Salad with Macadamia Nut Dressing

I found this recipe in one of my favorite magazines, Food & Wine. I have yet to be disappointed with their publication. What fascinated me with this recipe was: the fennel, and the salad dressing which is dairy free and creamy. Serves 4

Dressing:

1 cup macadamia nuts

1/4 cup water

1 teaspoon lime zest

1 teaspoon ground cumin

1/8 teaspoon salt

Pinch of cayenne pepper

***

Directions:

In a food processor, finely grind the macadamias. Add the remaining ingredients and pulse until creamy; add more water, 1/2 teaspoon at a time to thin out as desired.

***

Salad

2 cups diced peeled jicama

2 cups diced fennel

2 cups diced beets

1 cup chopped Belgian endive

16 cherry tomatoes, chopped

Salt and freshly ground pepper

***

Directions:

Transfer the dressing to a bowl. Add the vegetables and season with salt and pepper. Toss well and serve.