Prosciutto and jicama rolls
0
- Prep Time15 mins
- Total Time15 mins
- Makes20 rolls
Prosciutto and jicama rolls. Photo, Erik Putz.
Ingredients
2 tbsp lime juice
1 tbsp canola oil
1 tsp honey
generous pinch cayenne pepper
1 medium jicama, peeled and cut into matchsticks, about 2 cups
3 cups mesclun greens
10 slices prosciutto, about 150 g
Instructions
WHISK lime juice with oil, honey and cayenne. Add jicama and mesclun. Toss until well coated.
LAY half of prosciutto slices on a cutting board. Place a handful of jicama mix at one short end of a slice, allowing mixture to overhang. Roll up tightly into a cigar shape. Repeat with remaining prosciutto and jicama mix. Refrigerate up to an hour before serving. To serve, cut each roll in half and arrange, cut-side down, on a platter.