Ingredients
3 ripe red tomatoes, seeded and diced
1/4 cup sherry vinegar
3/4 cup olive oil
Salt and freshly ground pepper
1 medium jicama
1 seedless English cucumber
1 large head red-leaf lettuce, torn into pieces
3 heads Bibb lettuce, torn into pieces
Preparation
Combine tomatoes, vinegar, oil, and salt and pepper to taste in a glass jar. Shake well and refrigerate overnight.
Peel jicama by cutting a thin slice off the top and bottom and peeling all sides with a sharp knife. Cut into slices about 3/8 inch thick. Using assorted star-shaped cookie cutters, cut jicama slices into stars. Cover with a damp paper towel until ready to use.
Wash cucumber well; do not peel. Cut off tips and, using a vegetable peeler, cut into long, thin strips.
Place lettuces in a large bowl or on a platter. Arrange cucumber “stripes” and jicama “stars” on top of lettuce.
Using a fork, mash a little of the diced tomato in the dressing. Shake or mix well, adjust seasonings, and pour over salad.
