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Donald S. Robertson,
M.D., M.Sc. 

Notes from
Dr.Robertson

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 8 servings

1 medium-size red onion, thinly sliced

Vinaigrette
3 tablespoons fresh lemon juice
1 1/2 tablespoons fresh lime juice
1/4 teaspoon grated lemon peel
1/4 teaspoon salt
3/4 cup olive oil
6 tablespoons peanut oil

Red leaf lettuce
1 3/4 pounds jicama, peeled and cut into matchstick julienne

Soak red onion in lightly salted water to cover for 2 hours.

For vinaigrette: Blend juices, peel and salt in small bowl. Whisk in olive oil in slow stream. Repeat with peanut oil.

Arrange lettuce on platter. Drain onion well; pat dry. Transfer to large bowl. Add jicama and vinaigrette and toss. mound on lettuce and serve.