TLC Cooking "Emeril's Grilled Jicama Salad"

Emeril's Grilled Jicama Salad

YIELD 8 servings

INGREDIENTS

2 (40 ounce)	jicama, sliced into 1/8 inch thickness
1 1/4 cups	Green Onion and Cilantro Dressing
2 teaspoons to 1 tablespoon	fresh lime juice
1 tablespoon	roughly chopped cilantro
1 1/2 teaspoon	salt, or more to taste
1/2 teaspoon	cayenne, or more to taste

PREPARATION:

Method

Place the jicama and 1/2 cup of the dressing in a large mixing bowl and toss to coat well. Cover the top of the bowl with plastic wrap and set the jicama aside to marinate for 1 to 2 hours, tossing occasionally.
Preheat the grill to medium-high heat and oil the grates well. Place the jicama on the grill and cook until hatchmarks begin to appear, 2 to 3 minutes per side. Cook in batches, if necessary. The jicama should begin to take a sweeter flavor, but it should still be fairly crispy. Set aside to cool.
Once cool, cut the jicama slices into julienne and place in a large mixing bowl. Add the remaining dressing, lime juice, cilantro, salt and cayenne and toss well. Transfer to a serving bowl.
This recipe was featured in the Emeril's Green Team Tailgate Episode of Emeril Green.

This recipe appears in: Salads

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