Jicama, Fingerlings, and Fennel Salad

Preparation Instructions

Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. 1] Place potatoes in a pot of salted boiling water. Cook until just cooked through. Drain immediately. 2] Rinse in cold water until well chilled. Drain. Slice in half lengthwise. Transfer to a storage container. Cover, label, date, and refrigerate for future service. CCP: Refrigerate at 41ºF or below.

To prepare à la carte:

Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. 1] Place 4 oz. of potatoes, 3 oz. of jicama, 2 oz. of fennel, 2 oz. of habanero sour cream, and 1 tsp. of parsley in a stainless-steel mixing bowl. Mix together thoroughly using a rubber spatula. Season to taste with salt and pepper. 2] Place 2 oz. of sliced romaine on a chilled serving plate. Make a well in the center of the romaine. Place the salad mixture in the center of the well. 3] Place ½ oz. of carrots in a small stainless-steel mixing bowl. Drizzle 1/8 tsp. of olive oil over the carrots. Season to taste with salt and pepper. Mix thoroughly. Place carrots on top of the salad.

Nutritional Info (per serving)

• Calories: 386
• Fat: 26 g.
• Sodium: 300 mg.
• Carbohydrates: 35 g.
• Protein: 4 g.