Green Bean and Jicama Salad

Ingredients

• 1 tablespoon dijon mustard 
• 0.8 pound green beans ends trimmed
• 1 pound jicama peeled scrubbed
• 0.3 cup olive oil extra-virgin
• 0.7 cup thinly slivered onion red
• 1 teaspoon oregano dried
• 12 servings salt and pepper 
• 6 oz watercress sprigs rinsed
• 6 tablespoons citrus champagne vinegar 

Equipment

• food processor
• bowl
• frying pan
• knife

Directions

1. In a small bowl, mix onion, 1 tablespoon vinegar, and 1 1/2 cups cold water; let stand at least 20 minutes.
2. Rinse beans and cut into julienne strips with a food processor, French bean cutter (slicing bars in the handle of some vegetable peelers), or knife. In a 3- to 4-quart pan over high heat, bring 2 quarts water to a boil.
3. Add beans and cook just until tender-crisp, 2 to 5 minutes.
4. Drain beans and immerse them at once in ice water until they are cold.
5. Drain well.
6. Meanwhile, cut jicama into 1/4-inch-thick sticks.
7. In a large bowl, mix remaining vinegar with oil, mustard, and oregano.
8. Drain onion.
9. Add onion, beans, jicama, and watercress to bowl.
10. Mix well and add salt and pepper to taste.