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.

Yield:

Makes 6 servings

Recipe from

Sunset

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

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

Preparation

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.

Note:

Betty Jean Nichols, Eugene, Oregon,

Sunset

April 2001
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