Jicama-And-Sun-Dried-Tomato Salad With Champagne Vinaigrette

• 12 sun-dried tomatoes, julienned
• 1 tablespoon chopped cilantro
• 13 teaspoon freshly ground black pepper
• 1 tablespoon chopped chives
• 2 teaspoons lime juice
• 1 tablespoon lemon juice
• 1 teaspoon olive oil
• 3 tablespoons Champagne vinegar
• 2 23 cups julienned jicama, placed in a bowl of cold water and refrigerated
• 1 cup finely shredded radicchio
• 1 tablespoon lime zest

1. In a small bowl combine tomatoes, cilantro, pepper, chives, lime and lemon juice, olive oil and vinegar.
2. Refrigerate at least 1 hour.
3. Drain jicama and toss with tomato mixture.
4. Place 1/4 cup of the radicchio on each of 4 plates.
5. Arrange a heaping 1/2 cup of the salad over the radicchio.
6. Garnish with lime zest and serve.

tomatoes, cilantro, ground black pepper, chives, lime juice, lemon juice, olive oil, vinegar, jicama, radicchio, lime zest

Taken from cooking.nytimes.com/recipes/6577 (may not work)