Instructions: Tear lettuce into bite-size pieces and prepare beds on individual salad plates (or on a large platter). Arrange overlapping rings of peppers and onion and jicama pieces. In the center, place a generous spoonful of creamy serrano dressing. Serve very cold.

To prepare dressing, combine in blender the Dijon mustard, tarragon, garlic clove, sugar, chiles and salt and black pepper to taste. Process. Continue blending while adding raw egg yolk, if using, parsley and fresh lime juice.

Continue blending and very slowly add olive oil. If not using immediately, keep well covered in refrigerator.

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