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.
