- 2 pounds jícama (1 large or 2 medium), peeled
- 2 tablespoons fresh lemon juice
- About 45 small fresh flat-leaf parsley leaves
- 1/2 cup tapenade or other olive paste (4-ounce jar)
- Special equipment: a 2-inch star cookie cutter
- Put jícama crosswise into 1-inch-thick slices (make slices thinner if your cookie cutter is shallow). Lay 1 slice flat and cut out as many star-shaped chunks as possible. Cut chunks into 3/4-inch-thick stars using a mandoline or other manual slicer or a sharp thin knife.
- Sprinkle stars with lemon juice and arrange a parsley leaf on each. Drop 1/4 teaspoon tapenade onto center of each star, partially covering leaf.