Free Recipe Grilled Chorizo, Jicama and Orange Salad
Recipe Type: S Recipes
Recipe Preparation: broil
Cooking Ingredients for Grilled Chorizo, Jicama and Orange Salad Recipe
1 lb Jicama
3/4 lb Chorizo or pepperoni
2 lg Oranges, peeled & segmented
1/4 c Fresh lemon juice
2 ts Paprika
4 lg Parsley sprigs
Grilled Chorizo, Jicama and Orange Salad Preparation
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.
Cooking Temperature:
Recipe Serves: 4
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