Prosciutto and jicama rolls

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15 min


15 min


20 rolls

Prosciutto and jicama rolls

Prosciutto and jicama rolls. Photo, Erik Putz.


  • 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


  • 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.

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