Vegetables Jicama Salad Be the first to rate & review! To keep the jicama crisp in this simple, refreshing salad, star chef Tom Colicchio suggests you start with a very firm root and cut the julienne a bit thicker than you usually would. Slideshow: More Salad Recipes By Tom Colicchio Tom Colicchio Instagram Tom Colicchio is the chef and owner of Crafted Hospitality, which includes New York's Craft and Temple Court; Craft Los Angeles; Las Vegas' Heritage Steak and Craftsteak; and Small Batch in Garden City, NY.He is a frequent contributor on several television shows and networks, including MSNBC, CNN, ABC and Bloomberg and is the host of the iHeart Radio podcast, Citizen Chef. Tom is the head judge and executive producer of the Emmy-winning Bravo hit series, Top Chef. Food & Wine's Editorial Guidelines Updated on September 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Total Time: 30 mins Yield: 6 Ingredients One 1 1/2-pound jicama, peeled and julienned 2 celery ribs, thinly sliced 1 Fresno chile, thinly sliced 1/3 cup fresh lime juice 1/4 cup extra-virgin olive oil 1/2 cup torn basil leaves Salt Directions Combine all of the ingredients in a large bowl and let stand for 15 minutes; serve. Rate it Print