Chayote and Hearts of Palm Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 garlic clove |
3/4 teaspoon salt |
1/4 cup fresh lime juice |
1/4 cup extra-virgin olive oil |
1/4 cup finely chopped white onion |
2 pounds chayotes (also called mirlitons; 4 medium) |
2 (14 to 15-ounce) cans hearts of palm (not salad-cut), rinsed well and drained |
2 large celery ribs, thinly sliced |
1/3 cup chopped fresh flat-leaf parsley |
1/4 cup chopped fresh cilantro leaves |
Directions:
1. Mince garlic and mash into a paste with 1/2 teaspoon salt using the side of a large heavy knife. Whisk together lime juice, oil, and garlic paste in a large bowl, then add the onion and toss to coat.
2. Halve the chayotes lengthwise, then peel them with a vegetable peeler and scoop out the pits with a spoon. Cut the chayotes crosswise into 1/3-inch-thick slices, then halve the slices lengthwise to make 1/3-inch-thick sticks (sticks will not be uniform).
3. Cook the chayotes in a 4 to 6-quart pot of boiling salted water, over medium heat, until crisp-tender, about 6 minutes. Drain well in a colander, then, while still hot, toss them into the bowl with the dressing. Cool to room temperature.
4. Cut the hearts of palm diagonally into 1/4-inch-thick slices, then add them to the chayote mixture along with celery, parsley, cilantro, and remaining 1/4 teaspoon salt. Gently toss and serve.
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