Jicama, Corn and Poblano Salad with Creamy Dressing

Categories: None

Serves: 1 Servings

Ingredients:

1 qt Romaine lettuce
1 c Fresh corn kernels
1 c Peeled jicama sticks
1/4 c Fresh lime juice
1 ts Salt
Chile powder or paprika
-Dressing
3 Tomatillos
1 c Sour cream
2 Garlic cloves
1/2 ts Salt
Freshly ground pepper to
-taste
1/2 c Cilantro leaves
1 Charred green chile; peeled
-and seeded (may use canned)
2 tb Chives
1/4 c Grated cotija or Parmesan
-cheese
1 tb Lime marinade from jicama
-Chile Strips
2 Poblano or Anaheim chiles
1 Egg; beaten
1/2 c Stone-ground cornmeal
1/4 c Canola oil

Instructions:
Recipes by Jacqueline Higuera McMahan

INSTRUCTIONS: Wash and dry the lettuce leaves, tear into bite-size pieces
and chill. Steam the corn kernels for 2 minutes in a microwave; set aside.

Place the jicama sticks in a shallow bowl and sprinkle with the lime juice
and salt. Set aside to marinate while you prepare the rest of the salad.

To make the dressing: Microwave the tomatillos for 1 minute. Combine the
sour cream, garlic, salt, pepper, cilantro, charred chile, the chives,
cheese, tomatillos and lime marinade in a food processor; blend. Set aside.
To make chile strips: Stem and core the poblano chiles, then cut into
1/4-inch strips. Roll in beaten egg, then in cornmeal. Set aside for a few
minutes to dry. Heat the oil in a heavy frying pan. Add about half of the
chile strips and fry until golden brown on both sides. Using a slotted
spoon, remove to paper towels to drain. Fry the remaining strips and drain
on paper towels. To assemble: Divide the lettuce among serving plates.
Arrange the jicama sticks around the perimeter of the plates. Sprinkle the
corn kernels over the salad, then top with the fried poblano strips.
Drizzle about 1/4 cup dressing over each salad. Dust with chile powder or
paprika. Serves 4.

PER SERVING: 430 calories, 10 g protein, 34 g carbohydrate, 30 g fat (10 g
saturated), 82 mg cholesterol, 702 mg sodium, 6 g fiber. Posted to
CHILE-HEADS DIGEST V4 #102 by Bob Batson on Aug 28, 1997

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