Why are things that taste good so labor intensive? Not everything of course, but this certainly qualifies. My mom found the recipe and we made it twice while I was in WI visiting. I made it today to go with a Mexican-inspired dinner.
1 (1 1/2 pound) jicama, peeled
1 medium zucchini
1 red apple, cored, quartered
2 green onions cut into 2 inch pieces
6 sprigs fresh parsley
1 (1/2 ounce) package fresh cilantro
1/2 cup lemon juice
1/2 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup vegetable oil
1/4 c (2 ounce) pine nuts, toasted
Cut jicama, zucchini and apple into 2 X 1/8 inch julienne strips; combine in bowl.
With blender or food processor running, drop onion, parsley and cilantro through feed tube, processing until minced. Turn machine off; add lemon juice, mustard, salt and pepper. With machine running, slowly add oil through feed tube, processing until thick. Pour dressing over salad; toss to combine. Refrigerate, covered, 1 to 2 hours.
To serve: Drain excess dressing; sprinkle with pine nuts.
Makes about 8 cups.