1 head butter lettuce, leaves separated
1 small jicama, about 1/2 lb.
1 lb. blached haricot vert (green beans)
Zest of 1 lime, plus 1 Tbsp. juice
5 Tbsp. extra virgin olive oil
Kosher salt and freshly ground pepper
2 scallions, including an inch of the greens
15 mint leaves, torn into small pieces
1. Wash and dry the greens. Slice them in narrow ribbons and set aside. Peel the jicama and sliver it into very thin matchsticks. Cut the green beans in half at a severe angle. Whisk the lime zest, juice, and olive oil together with a few pinches of salt. Slice the scallions into long, thin slivers.
2. Toss the greens with the jicama, green beans, scallions, mint, and a few pinches of salt. Then dress the salad with enough of the vinaigrette to coat lightly but thoroughly. Season with pepper.