Veracruz jicama Caesar salad

Recipe

Veracruz jicama Caesar salad

Photograph by James Carrier

SERVES 6
TIME About 25 minutes

Ingredients
1/3 cup olive oil
1/3 cup grated parmesan cheese
1/4 cup lime juice
2 tbsp. minced fresh cilantro
1 tbsp. minced garlic
1 tsp. anchovy paste
1/4 tsp. 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 lb. 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.

PER SERVING 299 cal., 63% (189 cal.) from fat; 5.3 g protein; 21 g fat (3.5 g sat.); 24 g carbo (5.6 g fiber); 287 mg sodium; 3.7 mg chol.

Serve with 2008 Bliss Family Vineyards Pinot Noir, North Coast

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