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 and the head judge and executive producer of the Emmy-winning Bravo hit series, Top Chef. He hosts the iHeart Radio podcast, Citizen 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