Green Bean & Jicama Salad
|Green beans||3⁄4 Pound, ends and strings removed|
|Jicama||1 Pound, peeled and rinsed|
|White wine vinegar||6 Tablespoon|
|Olive oil/Salad oil||1⁄3 Cup (5.33 tbs)|
|Dijon mustard||1 Tablespoon|
|Dry oregano||1 Teaspoon|
|Slivered red onion||2⁄3 Cup (10.67 tbs)|
|Watercress sprigs||2 , rinsed and crisped|
Rinse beans and cut into julienne strips with a food processor, French bean cutter (the grate found on the end of many vegetable peelers), or a knife.
Bring about 2 quarts water to boiling in a 3- to 4-quart pan on high heat.
Immerse beans in water and cook, uncovered, just until tender-crisp to bite, about 1 minute.
Drain and at once immerse beans in ice water.
When cool, drain.
Meanwhile, cut jicama into very thin matchstick-size strips.
In a small bowl or jar, mix 5 tablespoons of the vinegar, oil, mustard, and oregano.
If made ahead, wrap beans and jicama airtight separately; cover dressing.
Chill vegetables and dressing up to 2 days.
Mix onion, remaining 1 tablespoon vinegar, and 11/2 cups cold water; let stand at least 20 minutes or up until next day.
Drain onions and mix with beans, jicama, and dressing; add salt and pepper to taste.
Mound in a serving bowl; if made ahead, cover and chill up to 2 hours.
Garnish with watercress