CHAYOTE SQUASH AND PICKLED ONION SALAD
Ensalada de chayote y cebolla morada
2 pounds chayote squash
3 tablespoons vegetable oil
3 tablespoons olive oil
3 tablespoons red wine vinegar
1/2 teaspoon kosher or sea salt, or to taste
1/4 teaspoon sugar, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1/4 teaspoon dried oregano or 1 teaspoon fresh oregano
1/2 cup red onion, thinly sliced
Place unpeeled chayotes in a saucepan, cover with water, bring to a boil and cover the pan, then reduce heat to low; simmer for 25 to 30 minutes until the chayotes are cooked through. A knife will cleanly go through them, but they won’t be completely soft or mushy.
Drain, and once cool, peel the chayotes. Cut them in half, then slice into sticks.
Combine the remaining ingredients, except for the onions, and whisk into a vinaigrette. Add the onions, mix well and let it sit for 5 to 10 minutes. It can also be made ahead a day before and left in the refrigerator.
Toss the chayote sticks with the vinaigrette and onions. Serve or cover and refrigerate for up to 12 hours.
Simple, easy, home-style cuisine that you’d find in just about any Mexican home, recreated for the American kitchen. This meal was my favorite “everyday” meal growing up in Mexico, and one I regularly make for my own family today. I am proud to share the steps so that you can enjoy it too.
Chayote, also called chayote squash (it is from the squash family), choko, vegetable pear, mirliton and christophene, is a beautiful pear like shaped vegetable. Ironically, it has a texture similar to a pear that isn’t ripe, but less grainy. Yet the chayotes isn’t wholly sweet, it just has a sweet hint, barely a whisper, really. Its flavor is more neutral, like a cross between a pear and a cucumber… and zucchini. Well, you just have to give them a try.
Crispy, watery, very low-fat, with a clean and wholesome feel, chayote can be used many ways. Most typically in soups, as a warm vegetable side, a cold salad or very popularly stuffed either with a sweet or savory spin. They are most times cooked and best al dente, unless eaten stuffed.
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