recipes
Lobster Classic Jicama and Carrot Salad
with Cilantro-Cumin Vinaigrette
with Cilantro-Cumin Vinaigrette
INGREDIENTS
Vinaigrette:
1/4 cup olive oil
1/4 cup rice wine vinegar
1 tsp. ground cumin
1/4 cup cilantro leaves, washed, patted dry
and removed from stem
Salad:
8 oz. Lobster Classic
1 cup carrot, peeled washed and grated
12 oz. Jicama, peeled, washed and cut julienne*
to taste salt and pepper
1/4 cup olive oil
1/4 cup rice wine vinegar
1 tsp. ground cumin
1/4 cup cilantro leaves, washed, patted dry
and removed from stem
Salad:
8 oz. Lobster Classic
1 cup carrot, peeled washed and grated
12 oz. Jicama, peeled, washed and cut julienne*
to taste salt and pepper
DIRECTIONS
In a food chopper bowl combine the ingredients for the vinaigrette and process until very smooth. Pour into a serving bowl and chill. Meanwhile, grate the carrots and cut the jicama and place into the serving bowl with the Lobster Classic, tossing well with the dressing. Adjust the seasoning with salt and pepper as needed. Allow to marinate one hour before serving.
Jicama is a root vegetable available at many grocers often used in fresh salads. After peeling, the root can be grated or sliced julienne (thin matchstick sized cuts). It absorbs flavors well and is fresh and moist on the palate Makes 4 servings.
Makes 6-8 servings.
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Jicama is a root vegetable available at many grocers often used in fresh salads. After peeling, the root can be grated or sliced julienne (thin matchstick sized cuts). It absorbs flavors well and is fresh and moist on the palate Makes 4 servings.
Makes 6-8 servings.
Printable Version
Go Back to Recipe List
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