Ingredients

1 head Bibb or leaf lettuce, washed and crisped
5 bell peppers (one each in orange, red, yellow, green, purple) seeded and each carefully cut into 8 thin rings
3/4 pound Jicama, peeled, thinly sliced and cut into strips 1/2-inch by 2 to 3 inches
1 medium red onion, thinly sliced and separated into rings

Tear the lettuce into bite-size pieces and prepare a bed on each salad plate. Overlap rings of each color pepper on the lettuce. Leave space for 4 to 5 jicama slices laced through with several onion rings. In the center, place a generous spoonful of Creamy Serrano Dressing (recipe follows). Serve very cold. Makes 8-10 servings.

Creamy Serrano Dressing

1 teaspoon Dijon mustard
1/4 teaspoon dried tarragon
1 garlic clove, peeled
1/4 teaspoon sugar
1 to 2 serrano or 3 to 4 green chiltepine or jalapeno peppers
Salt and black pepper to taste
1 egg yolk, raw
2 to 3 springs parsley
3 tablespoons fresh lime juice
1/2 cup olive oil

Directions

In a blender, combine mustard, tarragon, garlic, sugar, chiles, salt and black pepper. Process. Blend in the egg yolk, parsley and lime juice. Continue blending while pouring the oil in very slowly. If not using immediately, keep well-covered in the refrigerator. From "The Pepper Trail: History & Recipes From Around the World" by Jean Andrews (University of North Texas Press).