8 ounces jicama, peeled and sliced in thin half-moons
1/4 cup crumbled cotija cheese
1/4 cup toasted pumpkin seeds
4 radishes, cut into matchsticks
How to Make It
Preheat oven to broil and set rack 4 in. from heat. Broil poblanos in a rimmed baking pan, turning as needed, until blackened all over, 10 minutes. Let sit on pan until skins are loosened, 15 to 20 minutes.
Whisk together 1 tbsp. lime juice, the salt, honey, cayenne, and oil.
Pit and peel avocados (see "How to Get the Most from Your Avocado," below). Lay each avocado half cut side down, rest your hand gently on top, and slide knife through avocado horizontally to make 1/4-in.-thick slices. Drizzle with remaining lime juice.
Skin, stem, and seed poblanos. Cut into irregular 1- to 2-in. pieces.
On each of 4 plates, arrange alternating layers of poblano pieces, avocado slices, and jicama; drizzle with some dressing. Add another layer of poblanos and avocados, drizzle with more dressing, and tuck remaining jicama slices into salads from the side. Sprinkle with cheese, pumpkin seeds, and radishes.
How to get the most from your avocado: flavor and beauty.
Use it when it's just ripe. How to tell? Squeeze it with your whole hand; it should have the same "give" as chilled butter.
Preserve the tastiest part, the dark green layer under the skin. First, remove the pit: Cut lengthwise around the middle to the center and twist halves apart. Thunk a chef's knife into pit and twist to pull out. To get pit off, slide against inner rim of kitchen sink. If you're mashing the avocado, scrape it out with a spoon. If you want beautiful, perfect slices and dice, score skin down center with a paring knife and carefully pull off peel.
This was a big hit. Made to recipe except we forgot to buy the cheese. Really attractive on the plate & great flavors -- would be terrific for guests. Served with CL's pork, tomatillos, tomatoes & cilantro. Excellent.
I made this for my husband and I and it has EXCELLENT flavor and company quality presentation. Plus, it's so easy and quick to make. I served it as an accompaniment to Sour Cream Enchiladas for a great weeknight dinner. Next time it will be served to guests!
Followed the recipe* for a holiday meal and discovered a complete winner/keeper. Served with a roasted pork tenderloin that was rubbed with a paste of garlic, cumin, coriander, and pepper, plus a medley of roasted smashed veggies (potatoes and parsnips). Earned five stars from the guests, old and young alike. The contrasting textures, flavors and colors creates an exciting as well as delicious eating experience. *substituted hot smoked paprika for the cayenne pepper in the dressing and made one and a half times the dressing.
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