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Chicory, Jicama, and Pecan Salad

The mustard dressing served over this salad is made with pure maple syrup for a spicy-sweet flavor.

  • Servings: 4


Source: Martha Stewart Living, May 1999


  • 1 cup pecan halves
  • 1 tablespoon Dijon mustard
  • 2 tablespoons pure maple syrup
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1 small (12 ounces) jicama root, peeled
  • 1 small head (8 ounces) chicory, leaves separated, washed, and dried


  1. Heat oven to 350 degrees. Spread pecan halves on a baking pan. Toast until fragrant, about 10 minutes. Transfer nuts to a bowl to cool.

  2. Place mustard, maple syrup, lemon juice, and olive oil in the bowl of a food processor. Season with salt and pepper. Process until combined, about 1 minute. Set vinaigrette aside.

  3. Using a mandoline, slice jicama root. Cut into 1-by-2 1/2-inch strips. Place pecans, jicama, and chicory in a large bowl. Pour vinaigrette over salad, and toss to combine. Serve immediately.

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