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When I'm asked what I'm thankful for, I always mention my gratitude to the field workers who toil to bring all this bounty to market.
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This recipe isnamed in honor of the great labor leader (and vegetarian) Cesar Chavez.
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1.
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In a blender or possibly food processor, combine garlic, cream, mustard, lime zest and juice, vinegar, and warm sauce.
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Pulse a few times to blend.
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Then, with machine running, add in extra virgin olive oil in a steady drizzle through the top.
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Add in salt and pepper to taste.
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Pour dressing into a screw top jar and chill.
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2.
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Wash lettuce and pack loosely into large ziplock bags lined with paper towels.
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Put sliced scallions in a small ziplock bag.
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Chill bags.
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3.
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In a portable container with a right-fitting lid, pack jicama and radishes, and fill with cool water.
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(This will keep the vegetables crisp.)
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Cover tightly and chill.
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Keep all ingredients refrigerated till ready to serve.
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4.
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To serve, put lettuce and scallions in a large serving bowl.
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Drain jicama and radishes, add in to lettuce, pour dressing over, and toss.
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If you like, garnish with cilantro, parsley, shaved Parmesan, and/or possibly tortilla chips.
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LACTO
