Grilled Chorizo, Jicama And Orange Salad

Recipe Ingredients

1 lb	454g / 16oz	Jicama
3/4 lb	340g / 11oz	Chorizo or pepperoni
2 lbs	908g / 32oz	Oranges - peeled and segmented (large)
1/4 cup	59ml	Fresh lemon juice
2 teaspoons	10ml	Paprika
4 teaspoons	20ml	Parsley sprigs (large)

Recipe Instructions

In her book "Little Meals" (Villard Books), Rozanne Gold uses jicama as a bed for warm, spicy chorizo and the drippings that mingle with citrus juices.

Peel the jicama and cut into matchstick julienne. Set aside.

Cut sausage into 1/2" thick slices, broil on tray until cooked through. Keep warm.

Divide jicama among 4 plates. Top each portion with 5 orange segments, sprinkle with 1 tablespoon lemon juice, top with 6-7 slices of sausage with drippings, sprinkle with paprika and garnish with parsley.

Source:
Emeril Lagasse

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