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Heck of a Jicama Salad


  • 1 medium jicama root, peeled and sliced into thick matchsticks
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 2 limes, juiced
  • 2 hearts romaine, chopped
  • 2 tablespoons chopped cilantro leaves, a handful of leaves, finely chopped
  • ½ teaspoon ground cumin, eyeball it in the palm of your hand
  • 3 tablespoons extra-virgin olive oil, eyeball it
  • Freshly ground black pepper


Place jicama in a bowl, sprinkle with salt and sugar and add the juice of 1 lime. Let jicama stand 15 minutes. 

Arrange romaine on a serving plate. Top romaine with jicama. Juice 1 lime into a small bowl, add cilantro and cumin. Whisk in extra-virgin olive oil in a slow stream. Pour dressing over salad and season with salt and pepper.

Recipe by Rachel Ray.

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