Chayote or Mirliton Salad |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From a 1998 issue of Sunset Magazine. I use roasted red bell pepper instead of the raw one. Mozzarella or any firm cheese of your choice which will hold its shape can be substituted for the cheddar. Other fresh chiles can be used instead of jalapeno. Ingredients:
2 chayotes |
1 fresh jalapeno chile |
1 red bell pepper |
2 -4 ounces cheddar cheese |
1 firm-ripe avocado |
1/3 cup white wine vinegar |
2 tablespoons olive oil |
2 tablespoons chopped fresh cilantro |
1/2 cup thinly sliced green onion |
salt and pepper |
Directions:
1. In a 3- to 4-quart pan over high heat, bring about 1 1/2 quarts water to a boil. Peel chayotes and cut into 1/2-inch cubes (soft seed is edible). Add chayotes to water, and simmer until tender when pierced, about 10 minutes. Drain, then plunge into ice water to stop cooking; drain again.
2. Stem and seed chile and bell pepper. Finely chop chile. Cut bell pepper into 1/4-inch squares. Cut cheese into 1/4- by 1-inch sticks. Peel and pit avocado and cut into 1/2-inch cubes. Combine ingredients in a large bowl.
3. Mix vinegar, oil, and cilantro, then add vinegar mixture, chayotes, and onions to vegetables in large bowl. Mix gently. Season to taste.
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