This salad is wonderfully subtle and refreshing. It is perfect for those days when potatoes just won't do. I first tried it when a Dominican friend made it, and it was so delicious that I had to share the recipe here. So Luz, you amazingly talented cook: thank you! (for so many delicious meals).
-5 to 8 chayotes
-1/2 white onion (optional)
-1 cup fresh cilantro
-1/4 cup olive oil
-1/3 cup lemon (lime) juice
-1/3 cup vinegar
-1/2 teaspoon dried organo
-1/2 teaspoon salt
-1/3 cup freshly grated parmesan cheese (optional)
What to do?
-Cut the chayotes into 4 pieces and place them in salted, boiling water. Let them cook for about 25 minutes or until they are soft (but do not overcook them).
-Drain and let them cool off completely. Once they are cool, take the skin off and cube them.
-Chop your onion and your cilantro. Add them to your cubed chayotes.
-In a separate bow mix your oil, vinegar, lime juice, oregano, and salt and whisk well so that everything comes together into a nice dressing.
-Add the dressing to your chayotes, onion, and cilantro.
-Gently turn chatoyes into dressing so that they are nicely covered with the dressing.
-Place your salad in the refrigerator for an hour (or longer), serve chilled. You can add your freshly grated parmesan before you plate the salad. This salad stays well in the fridge for several days.