NOTE: this dish uses special equipment,

• immersion blender, food processor, or blender
• rasp (fine grater)
• Japanese mandolin or small meat slicer

Dressing:

• 1 clove garlic
• 1 Tablespoon black pepper
• 1 teaspoon Tabasco
• 5 anchovy fillets
• 1/3 cup lime juice
• 2 Tablespoons Worchesteshire sauce
• ¼ cup Parmesan cheese, grated
• 8 Tablespoons Dijon mustard
• 1/3 cup red wine vinegar
• 2 cups corn oil
• Salt

Salad:

• Brioche slices
• 1 medium-sized jicama, peeled
• 6 quail eggs, yolks only
• Parmigiano Reggiano, finely grated
• Freshly ground black pepper
• Sea salt
• Romaine lettuce hearts, ribs removed
• 6 Spanish anchovy fillets

Peel the jicama. On a meat slicer, slice the jicama paper-thin. If using a mandolin, block off the jicama so that it will fit the width of the mandoline. Carefully make paper-thin slices. Stack slices and wrap with plastic wrap.

To finish:
Place a large piece of plastic wrap on a flat work surface. Lay three jicama slices out on top of the plastic, overlapping the slices slightly. Lay another row of jicama on top, slightly overlapping the first row. Place a strip of anchovy filet horizontally across the jicama, 1/3 of the way from the bottom. Next to the anchovy, lay out a strip of brioche croutons. On top of that, place a row of small romaine leaves. (If the leaves are large, cut them into strips.) Season with salt and pepper and roll the jicama as if making a maki roll. Use the plastic wrap as a guide to help keep the roll firmly together, but do not incorporate in the roll. Carefully remove plastic wrap and trim off the ends. Cut into 1-inch rounds.

To serve, place two rounds per plate, with a small spoonful of dressing in between the two. Put a small amount of dressing on top of each round. Top one round with a quail egg yolk and the other with a small mound of finely grated Parmesan cheese. Serve immediately.

Wine pairing:
An Oregon Pinot Gris such as the Lemelson Pinot Gris Tikka’s Run 2001 from the Willamette Valley