Top Chef Masters, Season 1, Episode 9, Elimination Challenge

Serves 4

LIME-CILANTRO DRESSING

• 3/4 cup vegetable oil, olive oil or a mixture of the two
• 1/3 cup fresh lime juice
• 1/2 teaspoon grated lime zest (colored rind only)
• 1/2 cup (packed) cilantro, thick lower stems broken off
• Fresh hot green chiles to taste (I like 2 serranos or 1 jalapeño), stemmed and roughly chopped (optional)
• 1 scant teaspoon salt

SALAD

• 1 medium (about 1 pound) firm, unblemished jícama, 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
• 4 good-size romaine leaves, cut crosswise in 1/4-inch slices

Combine all dressing ingredients in a blender jar. Blend until smooth. Pour into a jar and secure lid.

In a large bowl, combine the jícama, watercress (you should have about 2 cups) and romaine (about 2 cups).

Shake the dressing to combine thoroughly, then drizzle on about 1/4 cup (Cover and refrigerate remaining dressing for another salad.)

Toss to combine. Taste and season with a little more salt if you think necessary. Serve right away.

Arugula or mache could replace the watercress, while cucumber can replace part of the jícama. A few toasted pinenuts are delicious sprinkled over the salad. If you’re partial to fruit, add some diced mango; I’d stick with a simple lime vinagreta dressing, which looks best on the fruit. A little crumbled Mexican fresh cheese or goat cheese is really, really good on the fruit version of this salad.