This salad is especially delicious, with a spicy kick in the dressing. Kathy, Mike, and Lisa, thanks so much for sharing the recipe!! Lisa, thank you for making it for my birthday! What an awesome day of festivities, food, friends, and family! It's my version of the 4 basic drives... The 4 F's as Moira explained; wait, what? Let's just go with it's what I say. Anyways, Lisa, I am so happy to have you for a sister-in-law! Sorry, no pictures yet. Next time...
Nevertheless, here we go. Serves 4. Double or triple as needed, it goes fast, and we loved it in the morning with Anne's enchiladas.
3/4 c vegetable, olive, or a mixture of the two. I am going out on a limb, and say, go with the olive, if at all possible
1/2 tsp grated lime zest (colored rind only)
1/3 c fresh lime juice (you might need 2 limes)
1/2 c (packed) cilantro (course chopped)
2 Serrano or 1 jalapeno peppers (to taste) stemmed and chopped
salt to taste
1 medium (1 lb) firm, unblemished jicama, peeled and cut into sticks
(1/4 inch is a good width, 2 inches a good length)
1 medium bunch watercress, large lower stems broken off (about 2 c)
4 good-size romaine leaves, cut crosswise in 1/4 inch slices (about 2 c)
Combine oil, lime, zest, cilantro, chiles and a scant tsp salt in blender.
Blend until smooth. Pour into jar with lid.
In large bowl, combine jicama, watercress and romaine. Shake dressing to combine,
then drizzle on about 1/4 c. Cover and refrigerate remaining dressing for another salad (or two!). Toss to combine. Taste and season with more salt if you think necessary. Serve right away.