- 5 ounce piece of jicama, peeled (about half a small jicama)
- 1 carrot, large, peeled
- 1 Granny Smith apple, peeled, cored
- 1 head radicchio, small
- 4 scallions (green onions), very thinly sliced
- 1/2 cup California walnuts, finely chopped, toasted
- 1 tablespoon tarragon, fresh, chopped, or 1/2 teaspoon dried tarragon
- 1/4 cup canola oil
- 3 tablespoons walnut oil
- 3 tablespoons champagne vinegar
- 1/2 teaspoon salt
- 1/2 cup pecorino Romano cheese, shaved or grated, for garnish
- Using a mandoline, carefullt cut the jicama, carrot and apple into matchstick-sized julienne.
- Alternately, grate them on the coarse grating disk of a food processor. Toss together in a large bowl.
- Cut the radicchio in half, remove and discard the core, and using the mandoline or the thin slicing disk of a food processor, cut it into thin shreds or slices.
- Add it to the bowl, along with the scallions, walnuts and tarragon, and toss to combine.
- Combine the canola oil, walnut oil, vinegar and salt in a tightly capped jar and shake vigorously to blend, or whisk them together in a small bowl.
- Pour over the prepared ingredients and toss to coat them evenly with the dressing.
- Refrigerate the slaw if you are not serving it immediately; it is best eaten within a few hours.
- Serve as an appetizer, or as an accompaniment to grilled meat or fish. Garnish each serving with gratings or shavings of cheese.