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Veracruz Jicama Caesar Salad

James Carrier
Yield Makes 6 servings
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

Nutrition 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

How to Make It

  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.