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Parve
Medium
6 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
Jícama is a great vegetable to take advantage of over Pesach. It has fabulous crunch and an unexpected sweet flavor.
pinch pepper
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
1/2 a small jícama, finely diced (use radish if you can’t find)
1 tablespoon plus 1/4 cup Bartenura Olive Oil, divided
1 pearl onion or red pearl onion, sliced
1/2 teaspoon salt
1 tomatillo, diced (optional)
6 plum tomatoes, chopped
Sauté onion in 1 tablespoon olive oil for 2–3 minutes over medium flame. Add garlic and tomatillo and continue to sauté another 2 minutes. Remove from pan and set aside to cool.
Add chopped tomatoes, jícama, 1/4 cup olive oil, and spices. Toss gently to combine.
Photography: Daniel Lailah Styling: Amit Farber
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