RECIPES: Cinco de Mayo Favorites

May 5, 2010 — -- To read the "Nightline: Platelist" profile of Jose Garces, click HERE.

All recipes courtesy Jose Garces

Jicama Salad

Ingredients:

Lemon Vinaigrette Ingredients:

Combine lemon juice and shallot and let stand for five minutes. Whisk in oil and season with salt and sugar. Refrigerate until ready to use.

To assemble the salad:

In a bowl toss the frisée with 1 TBS of the lemon vinaigrette. Place in the bottom of a glass serving bowl. Toss the remaining ingredients in a bowl with ½ c of the lemon vinaigrette. Spoon onto the frisée and serve. (It is also nice to serve the salad with lemon or lime sorbet on top.)