Jicama Salad with Arugula, Romaine and Lime-Cilantro Dressing

jicama, arugula and romaine salad with lime-cilantro dressing

Jicama, Arugula and Romaine Salad

I’d forgotten how much I like jicama. I used to just cut it up and serve it with vegetables anytime we did vegetables and dip at parties but I can’t remember the last time I bought one. I saw this salad in Mexican Everyday by Rick Bayless and decided it would make a great side dish with the chipotle meatballs from the same book. You can make the dressing up ahead of time–and you’ll have more than you need for one salad but I think it would be delicious on other salads, too. Also, I’m posting the recipe as it is in the book but I ended up adding a bit more cilantro and lime juice so I think next time I’ll make it with less oil. I used arugula because I couldn’t find watercress.  He also suggests you could swap out some of the jicama for cucumber, and top with toasted pine nuts.

Lime-Cilantro Dressing

A great side dish for a Mexican dinner, this crunchy salad with jicama, arugula and Romaine lettuce has a delicious lime-cilantro dressing.

  • 3/4 cup (or a bit less) vegetable oil, olive oil or a mix of the two
  • 1/3 cup lime juice
  • 1/2 teaspoon grated lime zest
  • 1/2 cup chopped cilantro
  • scant 1 teaspoon salt
  • 1 jalapeno, stemmed and chopped (optional)
  • 1 medium jicama, peeled and cut into sticks about 2 inches long and 1/4" wide
  • 2 cups arugula or watercress, large stems removed
  • 2 cups Romaine lettuce, cut into 1/4" slices crosswise

Put oil, lime juice, lime zest, cilantro, salt and jalapeno in a food processor or blender and blend. Pour into a jar and set aside.

Toss the salad ingredients together then dress with about 1/4 cup of the dressing.

 

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