Grilled Chorizo Jicama And Orange Salad

Serving Size : 4
Ingredients

for prepare Grilled Chorizo Jicama And Orange Salad

:

Amount	Measure	Ingredient - Preparation Method
1	pound	jicama
3/4	pound	chorizo or pepperoni
2	large	oranges - peeled and segmented
1/4	cup	fresh lemon juice
2	teaspoons	paprika
4	large	parsley sprigs

In her book "Little Meals" (Villard Books), Rozanne Gold uses jicama as a bed for warm, spicy chorizo and the drippings that mingle with citrus juices. Peel the jicama and cut into matchstick julienne. Set aside. Cut sausage into 1/2" thick slices, broil on tray until cooked through. Keep warm. Divide jicama among 4 plates. Top each portion with 5 orange segments, sprinkle with 1 tablespoon lemon juice, top with 6-7 slices of sausage with drippings, sprinkle with paprika and garnish with parsley.

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