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James Carrier Photo by: James Carrier

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.

Sunset APRIL 2001

  • Yield: Makes 6 servings


  • 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.

Nutritional Information

Amount per serving
  • 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

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Veracruz Jicama Caesar Salad recipe