Recipe - Picardia (Jicama Salad)

1 Jicama (about 6" in
diameter), peeled and
chopped
3 Limes
3 Serrano chiles, stemed and
minced or
2 Jalapeno chiles, stemed and
minced
8 Mint leaves, chopped
Lettuce leaves

Put the chopped jicama in a bowl. Squeeze the limes and pour the juice over
the jicama. Mix chopped chiles and mint leaves into jicama and lime juice.
Serve on lettuce leaves.

From the book:

Shoppers and Mercado Libertad wouldn't think of buying jicama without the
tuber's leaves attached. "No leaves is the sure sign of age," claims Senora
Anguiano at her stall of precisely arranged vegetables, netxt to a
threefoot pile of freshlyunearthed jicama,...a large tuber with a sweet
taste and the texture of water chestnuts. People of Jalisco eat refreshing
jicama often, as a minced salsa ingredient, cut or sliced up in green salads, cut or sliced up
into spear and sprinkled with chile powder, or chopped in picardia. Senora
Anguiano's daughters, both teenagers, love huge amounts of this
lowcalorie, delicious, easytoprepare salad.

Note: probably won't find them with leaves on in the US.

Recipe by: A Cook's Tour of Mexico, p. 30 Posted to MCRecipe Digest V1
#545 by Lou Parris lbparris@earthlink.net on Mar 28, 1997