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Jicama Salad with Watercress, Romaine and Lime-Cilantro Dressing

Rick Bayless - Frontera Grill/Xoco/Topolobampo


Serves 4

  • ¾ cup vegetable oil, olive oil or a mixture of the two
  • 1/3 cup fresh lime juice
  • ½ teaspoon grated lime zest (colored rind only)
  • ½ cup (packed) cilantro, thick lower stems broken off
  • Fresh hot green chiles to taste (I like 2 serranos or 1 jalapeño), stemmed and roughly chopped (optional)
  • 1 scant teaspoon salt
  • 1 medium (about 1 pound) firm, unblemished jícama, peeled and cut into sticks (1/4-inch is a good width, 2 inches a good length)
  • 1 medium bunch watercress, large lower stems broken off
  • 4 good-size romaine leaves, cut crosswise in ¼-inch slices


Combine all dressing ingredients (first 6) in a blender jar. Blend until smooth. Pour into a jar and secure lid.

In a large bowl, combine the jícama, watercress (you should have about 2 cups) and romaine (about 2 cups).

Shake the dressing to combine thoroughly, then drizzle on about ¼ cup (Cover and refrigerate remaining dressing for another salad.)

Toss to combine. Taste and season with a little more salt if you think necessary. Serve right away.

Copyright 2007 Rick Bayless

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