Grilled chorizo~ jicama & orange salad

4 Servings

Ingredients

QuantityIngredient
1poundsJicama
¾poundsChorizo or pepperoni
2largesOranges, peeled & segmented
¼cupFresh lemon juice
2teaspoonsPaprika
4largesParsley sprigs

Directions

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.