Yield: 8 Servings
1 1/2 c Peeled, diced jicama 3/4 c Seasoned rice vinegar 1 1/2 lb Unshelled peas; or 1 pkg. 10 oz. frozen tiny peas, Thawed 1/4 c Finely chopped fresh mint 8 to 16 large butter lettuce Leaves, rinsed and crisped Mint sprigs In a bowl, combine jicama and vinegar; let stand for at least 15 minutes or up to 5 hours. If using fresh peas, shell them; you need 2 cups. In a 2- to 3-quart pan, cook shelled peas in about 1 inch of boiling water; uncovered, stirring occasionally, just until peas are bright green and heated through (2 to 3 minutes). Drain, immerse in cold water until cool, and drain again. ( Don't cook frozen peas.) Mix peas and chopped mint into jicama mixture. To serve, use a slotted spoon to ladle salad equally onto 8 lettuce-lined plates. Garnish with mint sprigs. Spoon any extra dressing over salads, if desired.