MEXICAN CHOPPED SALAD WITH LIME VINAIGRETTE (for six)
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For the vinaigrette:
1 tablespoon white wine vinegar
2 tablespoons fresh lime juice
½ teaspoon freshly grated lime zest
6 tablespoons olive oil
2 tablespoons chopped fresh coriander, or to taste
For the salad:
2-½ cups jicama, peeled and cut into 1/3 inch dice
1 large cucumber, peeled and cut into 1/3 inch dice
3 carrots, peeled and cut into 1/3 inch dice, blanched in boiling water until just tender and drained
¾ cups fresh or thawed frozen peas, blanched in boiling water until just tender and drained
¾ cup radish, cut into 1/3 inch dice
lettuce leaves for lining the bowl
1. Make the vinaigrette. In a blender or food processor blend together the vinegar, the lime juice, the zest and salt and pepper to taste. With the motor running add the oil in a stream and the coriander and blend the dressing until it is combined well.
2. Assemble the salad. In a bowl toss together the jicama, cucumber, carrots, peas and radish with the dressing until the salad is combined well. Line a serving bowl with lettuce and transfer the salad to the bowl.
adapted from The Best of Gourmet, 1990