Jicama Salad With Rice Wine & Sesame Ginger Dressing - cooking recipe

Ingredients

For the Salad
2 cups jicama, julienned
1/4 cup carrot, julienned
1 red bell pepper, julienned
1/2 bunch chives, cut in 1 inch pieces
4 large radicchio, leaves
8 Belgian endive, leaves
2 small avocados, thinly sliced
1 lemon, peeled and thinly sliced
For the dressing
1/4 cup rice wine vinegar
1 tablespoon hot chili oil
1/2 teaspoon ginger, minced
1/2 teaspoon shallot, finely chopped
2 tablespoons tamari (or soy sauce)
2 tablespoons sesame seeds, toasted
1/2 cup sesame oil (or to taste)

Preparation

In a medium bowl place the jicama, carrots, red bell peppers, chives and the Rice Wine Vinegar and Sesame Ginger Dressing. Toss everything together well. Marinate the ingredients for 1 hour at room temperature.
To make dressing: In a medium bowl place the rice wine vinegar, hot chile oil, ginger, shallots, tamari and sesame seeds. Mix everything together well. While whisking constantly, add the sesame oil in a very slow, steady stream.
On individual salad plates, place the radicchio and Belgian endive. Place the jicama mixture on top. Garnish the salad with the avocado and lemon slices.