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.
In a large bowl, mix olive oil, parmesan cheese, lime juice, cilantro, garlic, anchovy paste, and pepper.
Add lettuce, jicama, and 2 cups corn chips; mix gently.
Spoon salad equally onto dinner plates; garnish with tomatoes and remaining corn chips. Add salt and pepper to taste.
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