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Jicama, Corn And Poblano Salad With Creamy Dressing

salads, corn

1 quart romaine lettuce
1 cup fresh corn kernels
1 cup peeled jicama sticks
1/4 cup fresh lime juice
1 teaspoon salt
1 chile powder or paprika
1 dressing
3 tomatillos
1 cup sour cream
2 garlic cloves
1/2 teaspoon salt
1 freshly ground pepper to
1 taste
1/2 cup cilantro leaves
1 charred green chile, peeled
1 and seeded (may use canned)
2 tablespoon chives
1/4 cup grated cotija or parmesan
1 cheese
1 tablespoon lime marinade from jicama
1 chile strips
2 poblano or anaheim chiles
1 egg, beaten
1/2 cup stone-ground cornmeal
1/4 cup canola oil

INSTRUCTIONS: Wash and dry the lettuce leaves, tear into bite-size pieces and chill. Steam the corn kernels for 2 minutes in a microwave; set aside. Place the jicama sticks in a shallow bowl and sprinkle with the lime juice and salt. Set aside to marinate while you prepare the rest of the salad. To make the dressing: Microwave the tomatillos for 1 minute. Combine the sour cream, garlic, salt, pepper, cilantro, charred chile, the chives, cheese, tomatillos and lime marinade in a food processor; blend. Set aside. To make chile strips: Stem and core the poblano chiles, then cut into 1/4-inch strips. Roll in beaten egg, then in cornmeal. Set aside for a few minutes to dry. Heat the oil in a heavy frying pan. Add about half of the chile strips and fry until golden brown on both sides. Using a slotted spoon, remove to paper towels to drain. Fry the remaining strips and drain on paper towels. To assemble: Divide the lettuce among serving plates. Arrange the jicama sticks around the perimeter of the plates. Sprinkle the corn kernels over the salad, then top with the fried poblano strips. Drizzle about 1/4 cup dressing over each salad. Dust with chile powder or paprika. Serves 4. PER SERVING: 430 calories, 10 g protein, 34 g carbohydrate, 30 g fat (10 g saturated), 82 mg cholesterol, 702 mg sodium, 6 g fiber. Recipes by Jacqueline Higuera McMahan From: Bob Batson Date: 28 Aug 97 Chile-Heads List Ä

Yield: 1 servings

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