Grilled chorizo, jicama and orange salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Jicama |
| ¾ | pounds | Chorizo or pepperoni |
| 2 | larges | Oranges, peeled & segmented |
| ¼ | cup | Fresh lemon juice |
| 2 | teaspoons | Paprika |
| 4 | larges | Parsley sprigs |
Directions
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 ½" 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.
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