Roasted Chayote and Red Pepper Salad with Tangerine Dressing
- 2 scallions, chopped
- 1 fresh serrano chile, seeded and finely chopped
- 5 tablespoons fresh tangerine juice
- 2 teaspoons olive oil
- 1 teaspoon Sherry vinegar
- 2 medium chayotes (1 pound total), peeled, halved lengthwise, and seeded
- 2 medium red bell peppers (3/4 pound), quartered
- 2 heads Bibb lettuce, torn into small pieces
- Preheat oven to 450F.
- Whisk together scallions, chile, juice, oil, and vinegar in a large bowl and season with salt and pepper.
- Cut chayote halves lengthwise into 1/4-inch-thick slices and arrange in 1 layer in two thirds of a lightly oiled shallow baking pan.
- Put bell pepper quarters, skin sides up, in other third of pan.
- Roast in middle of oven, uncovered, until chayote is browned in spots and bell pepper skins are blistered, about 30 minutes.
- Immediately add chayote to dressing and toss to coat.
- Transfer hot bell peppers to a small bowl.
- Cover and let stand 10 minutes, then peel.
- Cut bell peppers into 1/4-inch-thick strips and add to chayote with any pepper juices accumulated in bowl.
- Add lettuce and toss to coat.
scallions, serrano chile, tangerine juice, olive oil, sherry vinegar, chayotes, red bell peppers, bibb lettuce
Taken from www.epicurious.com/recipes/food/views/roasted-chayote-and-red-pepper-salad-with-tangerine-dressing-102925 (may not work)