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Chayote Salad |
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Serves: 6
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(Ensalada de Chayote)
Category: Vegetable Salads
Chayote is a pale green pear-shaped member of the squash family that is used all over Mexico, and also in the southern United States, where it is called mirliton. Chayote is prepared in much the same way as any summer squash. This salad comes from El Naranjo, a wonderful restaurant in a restored colonial building in Oaxaca. The owner-chef, Iliana de la Vega, prepares both traditional and very creative new-style Oaxacan cuisine. Fresh oregano is important for the right flavor of the salad.
2 chayote squash, halved lengthwise
3 tablespoons extra-virgin olive oil
2 teaspoons white wine vinegar
1/2 teaspoon salt, or to taste
1 tablespoon vegetable oil
1 medium red onion, peeled and thinly sliced
1 tablespoon red wine vinegar
1/2 teaspoon sugar
Freshly ground pepper, to taste
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh oregano
1/4 cup finely crumbled cotija or mild feta cheese
1. In a large pan of boiling water, cook the chayote until crisp-tender, about 20 minutes. Drain and cool under running water. Peel the chayote and cut crosswise into thin slices. Put the slices in a shallow bowl. Whisk together oil, vinegar, and salt. Spoon over the chayote, and let marinate, at room temperature, 25 to 30 minutes.
2. Meanwhile, in a medium skillet, heat the vegetable oil over medium heat, and cook the onion, stirring, 2 minutes. Add the vinegar and sugar. Stir until the sugar is dissolved, about 20 seconds. Transfer the onions to a bowl. Season with salt and freshly ground black pepper. Let cool to room temperature.
3. To assemble the salad, arrange the chayote slices, overlapping, on the outside edges of a serving plate. Place the onions in the center of the arrangement. Sprinkle the parsley, oregano, and cheese over all. Serve the salad cold.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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