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Salad
6 - 8 servings
40 minutes
15 minutes
Melissa's Corporate Chefs
4 purple potatoes, peeled
1 tablespoon kosher salt, plus more to taste
6 ounces jicama, peeled
2 organic carrots, peeled and cut in 2 inch lengths
10 Radishes (French Breakfast Radish or Easter Egg Radish)
4 organic beets (use golden beets) roasted until tender, cooled and peeled
1/2 teaspoon Chipotle Chiles, ground
Fresh ground black pepper
1 organic orange, zest and juice
3 tablespoons walnut oil
2 tablespoons walnuts, toasted and minced
Fill a medium-sized pot two-thirds full of water and bring to a boil over high heat. Cut the potatoes into matchstick-sized julienne, add the salt to the boiling water, and cook the potatoes until they are just tender, about 3 minutes.
Drain in a colander, rinse gently in cool water, and drain thoroughly. Set them aside.
Cut the jicama, carrots, radishes, and beets into julienne roughly the same size as the potatoes.
Toss all of the vegetables together in a wide, shallow serving bowl, sprinkle the chipotle over them, season with salt and pepper, and toss gently.
In a small bowl, mix together the orange zest, orange juice, and walnut oil, season with salt and pepper, and pour over the vegetables.
Toss gently, top with the walnuts, and serve immediately.
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