Heck of a Jicama Salad (Rachael Ray) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1 medium jicama root, peeled and sliced into thick matchsticks |
1 teaspoon salt |
2 teaspoons sugar |
2 limes, juiced |
2 hearts romaine, chopped |
2 tablespoons chopped cilantro leaves, a handful of leaves, finely chopped |
1/2 teaspoon ground cumin, eyeball it in the palm of your hand |
3 tablespoons extra-virgin olive oil, eyeball it |
freshly ground black pepper |
Directions:
1. Place jicama in a bowl, sprinkle with salt and sugar, and add the juice of 1 lime. Let jicama stand 15 minutes. While jicama softens, work on the rest of your meal.
2. Arrange romaine on a serving plate. Top romaine with jicama. Juice 1 lime into a small bowl, add cilantro and cumin. Whisk in extra-virgin olive oil in a slow stream. Pour dressing over salad and season with salt and pepper.
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