Recipe

Hosted By
DnD

		Grilled Romaine with Marinated Vegetables and Toasted Cumin Dressing
		Serving Size - 8
		Prepared By - Cindy & Ted
		Recipe Rating	Printer Friendly Recipe

MARINATED VEGETABLES:

1 medium jicama (about 3/4 pound), peeled and cut into sticks

1each red and green bell peppers, cored, seeded, and cut into thin strips

1 medium carrot, peeled and cut into, thin strips

1/2 seedless cucumber, peeled quartered lengthwise, and sliced crosswise

Juice of 2 limes

1 medium jalapeno, deseeded, deveined, and finely chopped

2 teaspoons minced garlic

1/4 cup finely chopped red onion

1/2 cup extra virgin olive oil

1/2 bunch cilantro,leaves removed from stems, rinsed, dried, and finely chopped

Salt and freshly ground black pepper

TOASTED CUMIN DRESSING:

2 tablespoons fresh lemon juice (about 1 lemon)

1 large egg yolk

2 medium garlic cloves, roughly chopped

1 1/2 teaspoons whole cumin seeds, toasted until fragrant (but not burnt) in a small, dry heavy skillet

1 tablespoon Dijon mustard

1/4 jalapeno, deseeded, deveined, and roughly chopped

2 cups olive oil blend or light olive oil

1/4 cup white wine vinegar

Salt and freshly ground black pepper

CORN TORTILLA STRIPS:

2 to 3 cups vegetable or canola oil

4 (6- to 7-inch) store-bought corn tortillas, each halved and cut crosswise into 1/4 inch strips

Salt

GRILLED ROMAINE:

4 romaine hearts, cut in half lengthwise while still attached to core

2 tablespoons extra virgin olive oil

2 teaspoons minced garlic

MARINATED VEGETABLES Combine the jicama, bell peppers, carrot, and cucumber in a large glass or ceramic bowl. In a smaller glass or ceramic bowl, whisk together the lime juice, jalapeno, garlic, and red onion. Slowly whisk in the olive oil. Stir in the cilantro. Season with salt and pepper. Add just enough cilantro dressing to the vegetables to lightly coat them while gently tossing. Cover and allow them to marinate in the refrigerator for several hours, stirring occasionally. TOASTED CUMIN DRESSING In a food processor, combine the lemon juice, egg yolk, garlic, cumin seeds, mustard, and jalapeno. With the motor running, add the olive oil in a slow stream. Slowly add the vinegar, stopping to taste from time to time until the desired acidity is reached (you may not need all of the vinegar). Season with salt and pepper. CORN TORTILLA STRIPS In a 10- or 12-inch frying pan or cast-iron skillet, heat 1 inch of vegetable oil over medium-high heat until a deep-frying thermometer registers 350°F (do not allow the oil to smoke). Line a wire rack with paper towels. When the oil is ready, add a handful or two of the tortilla strips, being careful not to overcrowd the pan, and fry until golden, 30 to 45 seconds. With a slotted spoon, carefully transfer the strips to the prepared rack to drain. Season with salt. Repeat with the remaining tortilla strips, checking the oil temperature in between batches and adjusting the heat accordingly. (Strips can be stored at room temperature in an airtight container for up to 5 days.) GRILLED ROMAINE Heat a grill (charcoal, gas, or electric) to medium hot (when you can hold your hand 5 inches above the rack for 3 to 4 seconds). In a large mixing bowl, combine the romaine, olive oil, and garlic.