A simple salad with 3 primary ingredients and lettuce. How pure and beautiful is this. From the book Dining Al Fresco, The Wolf Trap Picnic Cookbook. I’m thinking of adding some halved walnuts for variety.
- 4 large leaves lettuce
- 1 small jicama (about 1 pound)
- 1 papaya
- 2 avocados
- ¼ Cup walnut (or olive) oil
- 1 Tablespoon white wine vinegar
- 1 teaspoon lemon juice
- ¼ teaspoon salt
- White pepper
Arrange lettuce leaves on four salad plates. Peel the jicama and slice thin, then cut slices in half. Divide slices amount the four plates.
Peel papaya and cut into quarters, discarding the seeds. Cut in ¼ inch slices, keeping its shape as well as possible. Place slices over jicama.
Peel and split the avocados in half and place next to the papaya. If not serving immediately, brush avocado with a little lemon juice to keep it from discoloring. Mix oil, vinegar, lemon juice, salt and pepper and spoon over each of the salads. Serves 4