Grilled Chorizo, Jicama And Orange Salad Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Jicama,
1/4 cup: Fresh lemon juice,
3/4 lbs: Chorizo or pepperoni,
2 tsp: Paprika,
2 large: Oranges, peeled & segmented
4 large: 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 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 from luhu.jp
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 from luhu.jp
Tags
Salads