1 1/2 cup Peeled, diced jicama
3/4 cup Seasoned rice vinegar
1 1/2 lb Unshelled peas, or 1 pkg.
10 oz. frozen tiny peas,
Thawed
1/4 cup Finely chopped fresh mint
8 to 16 large butter lettuce
Leaves, rinsed and crisped
Mint sprigs
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In a bowl, combine jicama and vinegar; let stand for at least 15 minutes or up to 5 hours. If using fresh peas, shell them; you need 2 cups. In a 2- to 3-quart pan, cook shelled peas in about 1 inch of boiling water; uncovered, stirring occasionally, just until peas are bright green and heated through (2 to 3 minutes). Drain, immerse in cold water until cool, and drain again. ( Don't cook frozen peas.) Mix peas and chopped mint into jicama mixture. To serve, use a slotted spoon to ladle salad equally onto 8 lettuce-lined plates. Garnish with mint sprigs. Spoon any extra dressing over salads, if desired.
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