Monday, April 26, 2010

Jicama Callejera Salad

One of my favorite appetizers at Frontera Grill in downtown Chicago is the Jicama Callejera salad.  I seriously could O.D. on it.  There is just something about the combination of flavors.  Crunchy, sweet, tart, and a hint of heat.  Oh so yum!  I decided to order some guajillo chile powder from the Savory Spice Shop in downtown Denver (recommended by a friend), and recreated it at home.  I would say it wasn't a 100% like the restaurants, but pretty super close.  It is a fun salad to serve along any Mexican meal, or it would go great with most anything you grill out this summer.  The description on the menu at Frontera Grill is:  "crunchy jicama, cucumber and pineapple, with fresh lime and crushed guajillo chili..."

Here is the little bag of guajillo chili power along with a great spice rub I used for a "beer can" chicken on the grill...

The salad I made...

A picture of the salad at Frontera Grill on their appetizer platter...

Jicama Callejera

1 pineapple, peeled, corred, and cut into french fry shapes
1 jicama, peeled, and cut into frech fry shapes
1 1/2 cumumber, peeled, seeded, and cut into french fry shapes
Juice of several limes
Guajillo Chile powder to taste
Small sprinkling of Kosher Salt
Fresh Lime wedges to serve (optional)

Toss the jicama, pineapple, and cucumber with the lime juice.  Allow to chill for 30 minutes in the refrigerator.  To serve, sprinkle with the guajillo chili powder, kosher salt, and lime wedge if desired.  Enjoy!

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