Veracruz Jicama Caesar Salad

• 1/3 cup olive oil
• 1/3 cup grated parmesan cheese
• 1/4 cup lime juice
• 2 tablespoons minced fresh cilantro
• 1 tablespoon minced garlic
• 1 teaspoon anchovy paste
• 1/4 teaspoon pepper
• 6 cups bite-size pieces Romaine lettuce (about 3/4 lb.)
• 3 cups matchstick-size sticks peeled jicama (about 10 oz.)
• 3 cups corn chips
• 3/4 pound firm-ripe tomatoes, rinsed, cored, and chopped
• Salt and pepper

1. In a large bowl, mix olive oil, parmesan cheese, lime juice, cilantro, garlic, anchovy paste, and pepper.
2. Add lettuce, jicama, and 2 cups corn chips; mix gently.
3. Spoon salad equally onto dinner plates; garnish with tomatoes and remaining corn chips. Add salt and pepper to taste.

olive oil, parmesan cheese, lime juice, fresh cilantro, garlic, anchovy paste, pepper, bitesize pieces romaine lettuce, matchstick, corn chips, tomatoes, salt

Taken from www.myrecipes.com/recipe/veracruz-jicama-caesar-salad (may not work)