Veracruz Jicama Caesar Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Tijuana may be the birthplace of Caesar salad, but it's become such a classic that variations have evolved everywhere. Among Betty Jean Nichols's innovations are jicama for cool crunch and corn chips instead of toasted croutons for crispness. Ingredients:
1/3 cup olive oil |
1/3 cup grated parmesan cheese |
1/4 cup lime juice |
2 tablespoons minced fresh cilantro |
1 tablespoon minced garlic |
1 teaspoon anchovy paste |
1/4 teaspoon pepper |
6 cups bite-size pieces romaine lettuce (about 3/4 lb.) |
3 cups matchstick-size sticks peeled jicama (about 10 oz.) |
3 cups corn chips |
3/4 pound firm-ripe tomatoes, rinsed, cored, and chopped |
salt and pepper |
Directions:
1. In a large bowl, mix olive oil, parmesan cheese, lime juice, cilantro, garlic, anchovy paste, and pepper.
2. Add lettuce, jicama, and 2 cups corn chips; mix gently.
3. Spoon salad equally onto dinner plates; garnish with tomatoes and remaining corn chips. Add salt and pepper to taste.
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