|1½ cup||Peeled, diced jicama|
|¾ cup||Seasoned rice vinegar|
|1½ pounds||Unshelled peas; or 1 pkg.|
|10 oz. frozen tiny peas,|
|¼ cup||Finely chopped fresh mint|
|8 to 16 large butter lettuce|
|Leaves, rinsed and crisped|
In a bowl, combine jicama and vinegar; let stand for at least 15 minutes or up to 5 hours. If using fresh peas, shell them; you need 2 cups. In a 2- to 3-quart pan, cook shelled peas in about 1 inch of boiling water; uncovered, stirring occasionally, just until peas are bright green and heated through (2 to 3 minutes). Drain, immerse in cold water until cool, and drain again. ( Don't cook frozen peas.) Mix peas and chopped mint into jicama mixture. To serve, use a slotted spoon to ladle salad equally onto 8 lettuce-lined plates.
Garnish with mint sprigs. Spoon any extra dressing over salads, if desired.
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