Arugula is actually a member of the cancer-fighting cruciferous vegetable family. That alone makes it a wonderful salad choice, but add vitamin C-rich jicama to the mix and you have an utterly delicious simple... salad that’s bursting with nutrients. Jicama has a crunchy sweetness to it that is a perfect complement to tangy arugula, and if you’re able to get your hands on pink peppercorns, you’ll love the crunchy, floral flavor they add.
In a bowl, whisk the olive oil, vinegar and salt together. Stir in the tarragon. Add the jicama and toss to mix. Set aside in a cool place until you are ready to eat. Pile the arugula on top and toss together. Eat immediately.
If you can’t find white balsamic vinegar, as a substitute add 1 teaspoon honey to 1 tablespoon of white wine vinegar and blend with the other dressing ingredients.
If you can’t find fresh tarragon, don’t use dried. The taste is too strong. It’s better to use a little fresh parsley or cilantro if you like it.
Unlike black or white peppercorns, pink peppercorns are very soft and can be eaten whole, so don’t be tempted to substitute!