| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salads | 4 | Servings | ||
INGREDIENTS
| 1 | lb | Jicama |
| 3/4 | lb | Chorizo or pepperoni |
| 2 | Oranges, peeled & segmented | |
| 1/4 | c | Fresh lemon juice |
| 2 | t | Paprika |
| 4 | Parsley sprigs |
INSTRUCTIONS
In her book "Little Meals" (Villard Books), Rozanne Gold uses jicama as a bed for warm, spicy chorizo and the drippings that mingle with citrus juices. Peel the jicama and cut into matchstick julienne. Set aside. Cut sausage into 1/2" thick slices, broil on tray until cooked through. Keep warm. Divide jicama among 4 plates. Top each portion with 5 orange segments, sprinkle with 1 tablespoon lemon juice, top with 6-7 slices of sausage with drippings, sprinkle with paprika and garnish with parsley. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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