Yield: 4 Servings
Measure | 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 |
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.