This is a recipe from Rachel Ray
1 medium jicama root, peeled and sliced into thick matchsticks
1 teaspoon salt
2 teaspoons sugar
juice from one lime*
Combine and let the jicama stand for 15 minutes in the juice, salt and sugar.
Chop two hearts of romaine
Dressing: Combine 2 tablespoons chopped cilantro leaves, 1/2 teaspoon ground cumin, 3 tablespoons extra virgin olive oil and juice from one lime.
Arrange romaine on a serving plate. Top romaine with jicama. Pour dressing over salad and season with salt and pepper if needed.
*You will need two limes for the recipe. One for the jicama and one for the dressing.
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