Ensalata de Chayote (Chayote salad)

• 3 chayotes, about 3/4 to 1 pound each
• Salt to taste, if desired
• 2 teaspoons imported mustard
• 2 tablespoons red wine vinegar
• 6 tablespoons peanut, vegetable or corn oil
• Freshly ground pepper to taste
• 2 teaspoons finely minced garlic
• 1/4 teaspoon dried hot-pepper flakes
• 1 cup thin-sliced red onion
• 3 cups thin-sliced, halved red ripe tomatoes if available
• 1/4 cup finely chopped parsley
• 2 flat fillets of anchovies, cut in small pieces

1. Using swivel-bladed paring knife, peel chayotes.
2. Split in half and put in kettle with water to cover and salt to taste.
3. Bring to boil and let simmer about 15 minutes or until just tender when pierced with fork.
4. Drain and run briefly under cold water.
5. Drain again.
6. The seeds are edible.
7. Cut each half crosswise.
8. Cut the halves lengthwise into quarter-inch-thick slices.
9. There should be five cups or slightly less.
10. Put mustard, vinegar and oil in salad bowl.
11. Blend well.
12. Add salt and pepper to taste.
13. Add chayotes and remaining ingredients.
14. Blend well and serve cold.

chayotes, salt, imported mustard, red wine vinegar, peanut, freshly ground pepper, garlic, pepper, thin, thin, parsley, anchovies

Taken from cooking.nytimes.com/recipes/10313 (may not work)