Recipe: Jicama, Corn and Poblano Salad With Creamy Dressing [edit]

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Yield: 1 servings

1	quart Romaine lettuce
1	cup Fresh corn kernels
1	cup Peeled jicama sticks
¼	cup Fresh lime juice
1	teaspoon Salt
	Chile powder or paprika Dressing
3	Tomatillos
1	cup Sour cream
2	Garlic cloves
½	teaspoon Salt
	Freshly ground pepper to taste
½	cup Cilantro leaves
1	Charred green chile, peeled and seeded (may use canned)
2	tablespoons Chives
¼	cup Grated cotija or Parmesan cheese
1	tablespoon Lime marinade from jicama Chile Strips
2	Poblano or Anaheim chiles
1	Egg, beaten
½	cup Stone-ground cornmeal
¼	cup Canola oil

Step 1	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.
Step 2	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.
Step 3	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.
Step 4	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.
Step 5	Arrange the jicama sticks around the perimeter of the plates. Sprinkle the corn kernels over the salad, then top with the fried poblano strips.
Step 6	Drizzle about 1/4 cup dressing over each salad. Dust with chile powder or paprika.
Step 7	Serves 4.