Prosciutto and jicama rolls

This article has not been rated yet.

PREP TIME

15 min

TOTAL TIME

15 min

Makes

20 rolls

Prosciutto and jicama 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.

Chatelaine Quickies: No-cook shrimp, mango, and avocado salad