Fennel, Jicama And Green Mango Salad With Lime Herb Vinaigrette

• 1 large fennel bulb (about 1 1/2 lb)
• 1 large jicama (about 1 lb), peeled and julienned into 1/2-3/4 inch strips
• 1 green (unripe) mango, peeled and julienned into 1/2-3/4 inch strips
• 3-4 tablespoons cup lime juice (or up to taste)
• 1/3 cup grassy extra virgin olive oil
• 1 tablespoon unseasoned rice vinegar
• 1 teaspoon brown sugar
• 1 teaspoon minced basil
• 1/2 teaspoon minced mint
• 1 teaspoon minced fennel fronds
• 1/2 teaspoon lime zest
• salt and freshly ground white pepper

1. Halve the fennel lengthwise without removing the core, and slice the fennel thinly crosswise, stalks included.
2. In a large bowl mix the fennel, mango and jicama.
3. Prepare the vinaigrette. In a small bowl, mix the olive oil, lime juice, rice vinegar, salt, pepper and brown sugar. (I found that acidity of the vinaigrette is very personal thing, so adjust the quantities of lime juice according to your liking.) Whisk until well blended and creamy. Add the mint, basil, fennel fronds, lime zest and white pepper.
4. Pour the vinaigrette over the salad (you may have some vinaigrette left). Mix well and leave for about 15 min for flavors to absorb.

fennel bulb, jicama, green, lime juice, olive oil, rice vinegar, brown sugar, basil, mint, fennel fronds, lime zest, salt

Taken from food52.com/recipes/21339-fennel-jicama-and-green-mango-salad-with-lime-herb-vinaigrette (may not work)