Jicama is a crazy huge root vegetable that tastes like a raw potato. It's not my favorite thing, but once peeled and cut up it added a delicate crunch to the salad. Fennel bulb is one of my all-time favorite flavor punches. Without a mandolin, it is difficult to slice thinly (almost typed "thin slicely") but I did my best and nearly hit the mark.
The salad also has slices of orange, a little arugula and spinach, and a very simple balsamic dressing. The recipe describes plating the salads elaborately with starbursts of spinach laid out and drizzles of dressing on each plate. I went the easy route and tossed everything together. Next time I will be fancy!
