Veracruz Jicama Caesar Salad

Veracruz Jicama Caesar Salad Recipe
James Carrier
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.


Makes 6 servings

Recipe from


Nutritional Information

Calories 299
Caloriesfromfat 63 %
Protein 5.3 g
Fat 21 g
Satfat 3.5 g
Carbohydrate 24 g
Fiber 5.6 g
Sodium 287 mg
Cholesterol 3.7 mg


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


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.

Betty Jean Nichols, Eugene, Oregon,


April 2001
My Notes

Only you will be able to view, print, and edit this note.

Add Note