Tomatillo Jicama & Apple Salad Recipe
Ingredients
| 2 medium-size, tart green-skinned apples | ||
| Lime juice | 2 Tablespoon | |
| Jicama | 1 pound, scrubbed | |
| 7 medium-size (1 1/2- to 1 3/4-inch-diameter) tomatillos | ||
| Coriander/ cilantro leaves | 4 | |
| Coarse salt | 1 To taste | |
Directions
Core apples and cut each into 15 or 16 thin wedges.
Dip into lime juice to coat.
Peel jicama; cut in half, then cut into 30 or 32 thin wedges.
Remove and discard stems and husks from tomatillos; rinse tomatillos and pat dry, then cut to make 30 or 32 thin slices.
On each slice of jicama, stack a piece of apple, a tomatillo slice, and a cilantro leaf.
Arrange, overlapping, on a platter. (At this point, you may cover and refrigerate for up to 2 hours.)
Dip into lime juice to coat.
Peel jicama; cut in half, then cut into 30 or 32 thin wedges.
Remove and discard stems and husks from tomatillos; rinse tomatillos and pat dry, then cut to make 30 or 32 thin slices.
On each slice of jicama, stack a piece of apple, a tomatillo slice, and a cilantro leaf.
Arrange, overlapping, on a platter. (At this point, you may cover and refrigerate for up to 2 hours.)
Chef
