Ensalada de Jicama con Berros, Cilantro, Lechuga Orejona y Limon ~ Jicama Salad with Watercress, Romaine and Lime-Cilantro Dressing

As I am sitting here writing this post…I’m wishing I had more of this salad right now!  Simply put it was amazing and is now an all time favorite for my wife and I.  Simple, fresh and delicious with the perfect amount of crunch, were talking about 15 minutes total time from prep to eating.  I still can’t believe how easy it was and how incredible the result was.  If you are looking for something different from the norm, I highly recommend this salad.

My wife and I had it as main course, so I add shrimp as the protein.  In the original recipe it is a side salad, either way you need to make this salad ASAP!!  I guarantee everyone will love it.

 

Ingredients for the Lime-Cilantro Dressing

Vegetable oil- ¾ cup

Lime juice- 1/3 cup

Lime zest- ½ tsp

Cilantro- ½ cup (chopped)

Serrano peppers- 2 (steamed; 4 minutes worked perfect for me, chopped)

Salt- to taste

Method to the Madness

1)      Combine the oil, lime juice, lime zest, cilantro, and chiles in a blender. Blend until smooth, taste and season with salt. Pour into an air tight container and refrigerate until ready to use.

Ingredients for the Salad

Jicama- 1 medium (Peeled, and cut into sticks. ¼ inch width, 2 inch in length)

Watercress- 1 bunch-2 cups (lower stems broken off)

Romaine- 4 large leaves-2 cups (sliced in ¼ inch slices)

Shrimp- 8 ounces per person (cooked and peeled) – Optional

Method

1)      In a large mixing bowl, combine the Jicama, watercress, shrimp and romaine. Shake the dressing to combine thoroughly, drizzle ¼ cup (save the rest for later.) Toss and combine, season with salt & pepper if necessary, plate.

2)      Enjoy!!

Recipe courtesy of Rick Bayless's Mexican Everyday

http://www.rickbayless.com/cookbooks/mexicaneveryday.html