Sweet corn, jicama, and baby spinach salad with tequila l
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Ears of corn | |
| 2 | Jicama | |
| 1 | Red pepper, finely diced | |
| 1 | Yellow pepper, finely diced | |
| 3 | Baby spinach | |
| 2 | tablespoons | Pine nuts |
| Dressing: | ||
| Juice of 3 limes | ||
| 2 | tablespoons | Tequila |
| 1 | teaspoon | White wine vinegar |
| ½ | cup | Olive oil |
| 1 | pinch | Cumin |
| 1 | pinch | Cayenne |
Directions
Cook corn in salted water until tender. Remove corn from cob. Peel and julienne jicama. Dice red and yellow peppers. Put all ingredients for dressing in a medium sauce pot except oil and bring to a boil. Slowly emulsify oil into base and reserve. Toss spinach, jicama and corn together and dress. Divide evenly between six plates and garnish with peppers and pinon.
Yield: 6 servings
CHEF DU JOUR ERICA MILLER SHOW #DJ9471