Veracruz Jicama Caesar Salad
James Carrier
Yields Makes 6 servings
AuthorBetty Jean Nichols, Eugene, Oregon,
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.

How to Make It

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.

Ingredients

 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

Directions

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.

Veracruz Jicama Caesar Salad