Jicama-Cucumber Salad

Makes 6 servings

1	jicama (1-1/4 to 1-1/2 pounds)*
1	small cucumber, unpared
1/2	cup very thinly slivered mild red onion
2	tablespoons fresh lime juice
1/2	teaspoon grated lime peel
1	clove garlic, minced
1/4	teaspoon salt
1/8	teaspoon crushed dried de arbol chili
3	tablespoons vegetable oil
	Leaf lettuce
	Red onion sliver and lime wedges for garnish

*Or, substitute Jerusalem artichokes. Cut pared artichokes lengthwise into halves; cut halves crosswise into thin slices.

Pare jicama. Cut lengthwise into 8 wedges; cut wedges crosswise into 1/8-inch-thick slices.
Cut cucumber lengthwise in half; scoop out and discard seeds. Cut halves crosswise into 1/8-inch-thick slices.
Combine jicama, cucumber and onion in large bowl; toss lightly to mix.
Combine lime juice, lime peel, garlic, salt and chili in small bowl. Gradually add oil, whisking continuously, until dressing is thoroughly blended.
Pour dressing over salad; toss lightly to coat. Cover and refrigerate 1 to 2 hours to blend flavors.
Serve salad in lettuce-lined salad bowl. Garnish, if desired.

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