Warm Salad

Cuisine: American

Category: vegetable

Servings: 6


7 oz. potatoes
7 oz. jicama
boiling water, as needed
1 oz. bacon, diced
1/2 oz. shallots, pared, chopped fine
garlic, pared, minced, to taste
1 oz. wine vinegar
parsley, minced
1 oz. chicken stock, heated until hot
salt and pepper, to taste


Cook potatoes in boiling water until tender but not soft. Pare; cut into 1/4-in. cubes. Repeat for jicama. Combine potato and jicama cubes; reserve warm. Place bacon in skillet; fry until crisp. Add shallots and garlic; sweat until tender. Add to potato-jicama mixture; add wine vinegar, parsley and chicken stock. Toss to combine. Season with salt and pepper.

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