Yields
4 servings
Toasted anise seeds lend a delicate licorice flavour to this vibrantly coloured salad. Yield is 4 servings.
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ingredients
1
Tbsp anise seeds
⅓
cup olive oil
3
Tbsp fresh lime juice
2
Tbsp sherry vinegar
1
tsp Dijon mustard
Coarse salt and freshly cracked black pepper
1 2
lb(s) piece jicama, peeled and cut into julienne
½
lb(s) carrots (about 3 large), peeled and cut into julienne
1 ¾
lb(s) piece red cabbage, shredded
¼
cup chopped fresh parsley
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directions
Step 1
In a dry skillet, toast anise seeds over moderate heat, shaking skillet occasionally, until fragrant, about 1 minute.
Step 2
Cool seeds and coarsely grind with a mortar and pestle.
Step 3
In a large bowl stir together anise, oil, lime juice, vinegar, mustard and salt and pepper.
Step 4
Add jicama, carrots, red cabbage and parsley, tossing to coat, and season with salt and pepper.