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In a small food processor or blender combine lime juice, cumin, cayenne, garlic, jalapeno, and 1 tablespoon vegetable oil and puree until smooth. Reserve remainder of the vinaigrette.
In a large bowl combine the lettuce, corn, red onion, red bell pepper and cilantro. Whisk the reserved vinaigrette, if necessary, and pour over the salad, tossing to coat. Taste and adjust seasoning with salt and pepper. Divide the salad between two plates and top with the cooked beef in a decorative pattern. Garnish with lime wedges and cilantro sprigs.
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