Prosciutto and jicama rolls


  • Prep Time15 mins
  • Total Time15 mins
  • Makes20 rolls
Prosciutto and jicama rolls

Prosciutto and jicama rolls. Photo, Erik Putz.

Chatelaine Triple Tested


  • 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.