MEXICAN CHOPPED SALAD WITH LIME VINAIGRETTE (for six)

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