I’d forgotten how much I like jicama. I used to just cut it up and serve it with vegetables anytime we did vegetables and dip at parties but I can’t remember the last time I bought one. I saw this salad in Mexican Everyday by Rick Bayless and decided it would make a great side dish with the chipotle meatballs from the same book. You can make the dressing up ahead of time–and you’ll have more than you need for one salad but I think it would be delicious on other salads, too. Also, I’m posting the recipe as it is in the book but I ended up adding a bit more cilantro and lime juice so I think next time I’ll make it with less oil. I used arugula because I couldn’t find watercress. He also suggests you could swap out some of the jicama for cucumber, and top with toasted pine nuts.