Grilled Chorizo, Jicama And Orange Salad Recipe - Cooking Index
Grilled Chorizo, Jicama And Orange Salad Recipe - Cooking Index
| 1 lb | Jicama | |
| 3/4 lb | Chorizo or pepperoni | |
| 2 lbs | Oranges - peeled and segmented (large) | |
| 1/4 cup | Fresh lemon juice | |
| 2 teaspoons | Paprika | |
| 4 teaspoons | Parsley sprigs (large) |
In her book "Little Meals" (Villard Books), Rozanne Gold uses jicama as a bed for warm, spicy chorizo and the drippings that mingle with citrus juices.
Peel the jicama and cut into matchstick julienne. Set aside.
Cut sausage into 1/2" thick slices, broil on tray until cooked through. Keep warm.
Divide jicama among 4 plates. Top each portion with 5 orange segments, sprinkle with 1 tablespoon lemon juice, top with 6-7 slices of sausage with drippings, sprinkle with paprika and garnish with parsley.
Source:
Emeril Lagasse
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