Spicy Jicama Salad With Tangerine And Cilantro

Recipe Ingredients

1		Jicama - (abt 1 lb) - peeled, and cut (small)
		Into 1/4" by 1" matchsticks
		Juice of 1 orange
		Juice of 1 lime
		Juice of 1/2 grapefruit
1/4 teaspoon	1.3ml	Salt
1/4 cup	59ml	Olive oil
1		Red apple - cored, and cut
		Into 1/4" by 1" matchsticks
3		Tangerines - peel, pith removed,
		Cut into segments and halved
1/2		Cilantro, leaves only - finely chopped
1/2		Arbol chile - stemmed, seeded, (small)
		And ground to a powder
6		Pale inner romaine lettuce leaves - for serving

Recipe Instructions

In a large non-reactive bowl, combine the jicama with the orange, lime, grapefruit juices, and the salt. Toss to mix and let sit, covered at room temperature for 1 hour.

About 15 minutes before serving, add the olive oil, apple, tangerines and cilantro to the bowl and toss thoroughly. Toss the mixture every few minutes until serving time. Season with the ground chile, taste for seasoning and toss again before serving. Scoop some salad into each lettuce leaf and serve.

This recipe yields 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6244 broadcast 04-10-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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