Jicama con Vinagreta al Ajo

[kirra]

Jicama con Vinagreta al Ajo
Jicama with Garlic Vinaigrette

Jicama is good on a relish tray with black and green olives and strips of red and yellow bell peppers. Serve the vinaigrette on the side for dipping at a buffet or spooning over at a sit down dinner.

Ingredients:

1 large jicama, peeled and cut into sticks the size and shape of potatoes for French fries
2/3 cup good olive oil
1/3 cup fresh lime juice
2 large cloves garlic, peeled and crushed in a garlic press salt to taste
black and green olives
red and yellow bell pepper strips
paprika

Preparation:

Place the peeled and cut up jicama in a bowl of ice water for about 15-20 minutes before serving. Drain and pat dry with paper towels. Using a wire whisk, combine the olive oil, lime juice, garlic and salt, beating until the ingredients have emulsified. Arrange the jicama slices, olives and bell pepper strips on a relish tray or oval dish. Sprinkle the jicama slices with paprika. Serve the vinaigrette separately.