Jicama-pea salad

Yield: 8 Servings

Measure Ingredient
1½ cup Peeled, diced jicama
¾ cup Seasoned rice vinegar
1½ pounds Unshelled peas; or 1 pkg.
\N \N 10 oz. frozen tiny peas,
\N \N Thawed
¼ cup Finely chopped fresh mint
\N \N 8 to 16 large butter lettuce
\N \N Leaves, rinsed and crisped
\N \N Mint sprigs

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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