Serves 6 to 8
2 cups shredded purple cabbage
2 cups diced jicama
2 cups corn kernels, cooked and cut off the cob, or thawed if using frozen corn
2 pints grape or cherry tomatoes, cut in half
1 unpeeled hot house cucumber, sliced thin
2 cups shredded carrots
1 small romaine heart, sliced thin
Spanish Sherry Vinaigrette
Makes 1 cup
1/3 cup Spanish sherry vinegar
2 teaspoons finely diced shallots
1 tablespoon Dijon mustard
Kosher salt, to taste
Freshly ground black pepper
2/3 cup extra-virgin olive oil
Place first 5 ingredients into a blender. Mix at low speed and slowly add oil in a steady stream. Check seasoning and set aside.
|  | Photo by Werner Segarra
| | | | Layer the ingredients into a glass trifle or straight-sided bowl. Evenly pour Spanish Sherry Vinaigrette over all, making sure to cover the top. Chill salad in refrigerator for 30 minutes. |
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