Yield: 4 servings
Measure | Ingredient |
---|---|
1 medium | Jicama; peeled and sliced |
1 small | Red pepper; stem, seeds and |
\N \N | ; membrane removed |
\N \N | ; and julienned |
1 small | Green pepper; stem seeds and |
\N \N | ; membrane removed |
\N \N | ; and julienned |
1 small | Yellow bell pepper; stem, seeds and |
\N \N | ; membrane removed |
\N \N | ; and julienned |
1 small | Head red cabbage; julienned thin |
2 \N | Yellow corn tortillas; julienned thin and |
\N \N | ; fried |
2 \N | Red corn tortillas; julienned thin and |
\N \N | ; fried |
2 \N | Blue corn tortillas; julienned thin and |
\N \N | ; fried |
¼ cup | Canola oil |
2 \N | Cloves garlic; minced |
2 \N | Shallots; minced |
½ bunch | Cilantro leaves |
2 tablespoons | Champagne vinegar |
2 \N | Limes juiced |
2 tablespoons | Honey |
\N \N | Salt |
\N \N | Cracked black pepper |
FOR THE SALAD
FOR THE DRESSING
For the salad:
Combine all ingredients, except tortillas into a bowl and mix well.
Mix the dressing ingredients and add to salad with tortillas. Toss lightly being careful not to break up tortillas too small.
Yield: 4 servings
CHEF DU JOUR SHOW #DJ9489 BROTHERS RATHBUN Busted and entered for you by: Bill Webster Converted by MM_Buster v2.0m.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.