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Veracruz Jicama Caesar Salad





Yields
Makes 6 servings

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.

Veracruz Jicama Caesar Salad




James Carrier
 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
Step 1
1

In a large bowl, mix olive oil, parmesan cheese, lime juice, cilantro, garlic, anchovy paste, and pepper.

Step 2
2

Add lettuce, jicama, and 2 cups corn chips; mix gently.

Step 3
3

Spoon salad equally onto dinner plates; garnish with tomatoes and remaining corn chips. Add salt and pepper to taste.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories299
% Daily Value *
Total Fat 21g27%

Saturated Fat 3.5g18%
Cholesterol 3.7mg2%
Sodium 287mg13%
Total Carbohydrate 24g9%

Dietary Fiber 5.6g20%
Protein 5.3g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.