This recipe was part of my Three Salsa Cinco de Mayo dinner.
1/2 cup vegetable oil
1/4 cup olive oil
6 limes, juiced
1/2 tsp lime zest
1/2 cup (packed) cilantro, roughly chopped
1 small jalapeno (or 1/2 large), stemmed, seeded and roughly chopped
1 tsp salt
1 medium jicama, peeled and cut into a thick julienne
2 big handfuls arugula (about 2 cups)
4 large romaine leaves or a good romaine heart, cut cross-wise (about 2 cups)
1/4 cup toasted pine nuts
Combine the oils, lime juice and zest, cilantro, jalapeno and salt in a blender. Blend until smooth. Pour into a jar with a tight lid.
In a large bowl, combine the jicama, arugula and romaine. Shake the dressing to combine thoroughly and drizzle about 1/2 cup of dressing over the salad. Toss to combine. Taste and add more salt if needed.