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.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.