Jícama Salad with Watercress, Romaine and Lime-Cilantro Dressing
Rick Bayless - Frontera Grill/Topolobampo
Chicago, IL
Chef's Recipe
Salads
Serves 4
For the Lime-Cilantro Dressing:
ľ cup vegetable oil, olive oil or a mixture of the two
1/3 cup fresh lime juice
˝ teaspoon grated lime zest (colored rind only)
˝ cup (packed) cilantro, thick lower stems broken off
Fresh hot green chiles to taste (I like 2 serranos or 1 jalapeńo), stemmed and roughly chopped (optional)
1 scant teaspoon salt
1 medium (about 1 pound) firm, unblemished jícama, peeled and cut into sticks (1/4-inch is a good width, 2 inches a good length)
1 medium bunch watercress, large lower stems broken off
4 good-size romaine leaves, cut crosswise in Ľ-inch slices
Combine all dressing ingredients in a blender jar. Blend until smooth. Pour into a jar and secure lid.
In a large bowl, combine the jícama, watercress (you should have about 2 cups) and romaine (about 2 cups).
Shake the dressing to combine thoroughly, then drizzle on about Ľ cup (Cover and refrigerate remaining dressing for another salad.)
Toss to combine. Taste and season with a little more salt if you think necessary. Serve right away.
Copyright 2007 Rick Bayless