Jícama, Radish, and Pickled Shallot Salad with Feta

Bright, zesty, and refreshing, this crunchy salad can be served over tacos, alongside black beans and rice, or eaten all on its own.

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  2 small shallots, cut in half crosswise and then thinly sliced lengthwise
  
  


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  3 Tbs. red wine vinegar
  
  


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  Kosher salt
  
  


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  5 medium radishes, trimmed, quartered lengthwise and then cut crosswise into 1/4-inch slices
  
  


• 
  
  1 medium jícama (about 1 lb), peeled and cut into 1/2-inch dice
  
  


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  1/4 cup chopped fresh cilantro, plus 1 Tbs. cilantro leaves
  
  


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  2 Tbs. fresh lime juice
  
  


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  1 tsp. honey
  
  


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  1/4 tsp. finely grated lime zest
  
  


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  Freshly ground black pepper
  
  


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  Pinch of cayenne
  
  


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  2 Tbs. grapeseed oil
  
  


• 
  
  1/2 cup crumbled feta
  
  

In a small bowl, combine the shallots with the red wine vinegar and 1/4 tsp. salt; let sit until the shallots have mellowed and turned a light pink, about 15 minutes. Strain the shallots and discard the liquid.


In a medium bowl, toss the shallots, radishes, jícama, cilantro, and a pinch of salt.


In a small bowl, whisk the lime juice, honey, lime zest, 1/4 tsp. salt, a few grinds of black pepper, and a pinch of cayenne. Gradually whisk in the grapeseed oil.


Toss the dressing with the vegetables. Fold in the feta and season to taste with salt and pepper.