Veracruz Jicama Caesar Salad
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.
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- Calories: 299
- Calories from fat: 63%
- Protein: 5.3g
- Fat: 21g
- Saturated fat: 3.5g
- Carbohydrate: 24g
- Fiber: 5.6g
- Sodium: 287mg
- Cholesterol: 3.7mg
- 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.
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