From: Rosa Mexicana, Washington, D.C. Yield: 2 entrèe servings or 4 appetizer servings. SALAD: 4 oz. frisee lettuce (1 large lettuce), cleaned and separated in smaller pieces 4 oz. red seedless California grapes, halved 5 oz. cucumber, peeled and very finely sliced (approximately 1/2 cucumber) 4 oz. jicama (1/2 small jicama), peeled and cut in julienne 1 celery stalk, finely sliced (1 1/2 oz.) 1 jalapeño pepper, seeded and cut in fine julienne 2 oz. crumbled blue cheese 1 oz. walnuts, ...
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