Fennel & Jicama Salad with Jalapeños

Fennel bulbs

I was craving something a little different than your typical, workaday salad–this is what I came up with.


For the salad

  • 1 medium bulb of fennel, trimmed (reserve 1 tbsp fronds for garnish)
  • 1 small jicama… thing (root? bulb? what is this stuff?)
  • 2 jalapeño peppers
  • 2 spring onions

For the dressing

  • juice of 1 lemon
  • juice of 1 orange
  • approximately 1/4 c champagne vinegar
  • 1/2 c vegetable oil
  • 2 egg whites
  • pink peppercorns
  • sea salt

For garnish

  • black sesame seeds
  • flavored sea salt (I used rosemary)


  1. Thinly shave the fennel and jicama into a bowl. Look for a very crude ratio of approximately 2:1 fennel to jicama.
  2. Slice the peppers thinly; marinate/quick pickle the slices in champagne vinegar for 15-20 minutes. Drain vinegar and then toss peppers and thinly sliced onions (includng green portion) into the fennel and jicama.
  3. Juice the lemon and orange into a container; the juice should total roughly 1/4 cup. Add champagne vinegar to total 1/2 cup.
  4. Add the egg whites, 1 tsp of ground pink peppercorns and sea salt to taste; whisk briskly while adding the vegetable oil to create an emulsion.
  5. Toss the fennel/jicama/pepper/onion mixture with dressing. There will be extra dressing left over–reserve (it’s delicious!).
  6. Serve immediately, or even better, allow salad to marinate in dressing overnight in the refrigerator.