Chayote and Hearts-of-Palm Salad |
|
 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
Chuchi e palmito Bites of chayote are a burst of refreshment here. A slight acidity from the hearts of palm and the lime juice, along with chopped herbs, makes this one of the brightest salads you've ever tasted. 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 pound 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 fresh flat-leaf parsley leaves |
1/4 cup fresh cilantro leaves |
Directions:
1. Mince garlic and mash to a paste with 1/2 teaspoon salt using side of a large heavy knife. Whisk together lime juice, oil, and garlic paste in a large bowl, then add onion, tossing to coat.
2. Halve chayotes lengthwise, then peel with a vegetable peeler and scoop out pits with a spoon. Cut chayotes crosswise into 1/3-inch-thick slices, then halve slices lengthwise to make 1/3-inch-thick sticks (sticks will not be uniform).
3. Cook chayotes in a 4- to 6-quart pot of boiling salted water until crisp-tender, about 6 minutes. Drain well in a colander, then, while still hot, toss with dressing. Cool to room temperature.
4. Cut hearts of palm diagonally into 1/4-inch-thick slices, then add to chayote mixture along with celery, parsley, cilantro, and remaining 1/4 teaspoon salt. Gently toss.
5. Cooks' note: Salad, without herbs, can be made 3 hours ahead and chilled, covered. Bring to room temperature and stir in herbs before serving.
|
|