Grilled chorizo~ jicama & orange salad

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.

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