Yield: 4 Servings
|¾ pounds||Chorizo or pepperoni|
|2 larges||Oranges, peeled & segmented|
|¼ cup||Fresh lemon juice|
|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.