Emeril's Grilled Jicama Salad
Browse the recipe 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