Ensalata de Chayote (Chayote salad)

  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)

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