Caribbean - Chayote Salad
Source of Recipe
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Recipe Introduction
The entire chayote is edible either raw or cooked, including the skin
and the large seed. I prefer to peel them because the skin can be
tough and fibrous, but in this dish I recommend using the seed as they
do in the Caribbean. You can use your favorite recipe for
vinaigrette, or you can use my mint vinaigrette.
List of Ingredients
Caribbean - Chayote Salad
2 large chayotes (christophenes, mirlitons), peeled
and quartered lengthwise (it is not necessary to remove
the edible seed)
1 Tbs (15 ml) olive oil
2 tsp (10 ml) champagne or white wine vinegar
1 tsp (5 ml) Dijon mustard
Salt and freshly ground pepper to taste
3 Tbs (45 ml) finely shredded fresh mint
Boil or steam the chayotes until tender, about 20 minutes. Cool and
cut into 1/2-inch (1 cm) slices. Whisk together the oil, vinegar,
mustard, salt, and pepper and pour over the chayotes. Add the mint
immediately before serving. Serves 4 to 6.Recipe
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