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.
WARM SWEET POTATO SALAD WITH CHORIZO
Ensalada Calientita de Camote y Chorizo
Makes 4 to 6 servings
3 lbs sweet potatoes (about 3 large sweet potatoes), peeled and cut into bite-size chunks
3 tbsp olive oil
1 cup orange juice, preferably freshly squeezed
1/2 tsp brown sugar
3/4 tsp kosher or sea salt
1/4 tsp freshly ground black pepper
8 oz fresh, uncooked Mexican chorizo, casings removed and coarsely chopped
1 jalapeño pepper, stemmed and seeded if less heat is desired
1/3 cup red onion, chopped
1/3 cup cilantro, chopped
Bring a large pot of salted water to a boil over high heat. Add the sweet potato pieces, once it comes back to a boil, reduce the heat to medium; simmer for about 10 minutes, until almost tender and a knife can go through without breaking a piece. Drain, and transfer to a baking dish large enough to hold the pieces almost in a single layer.
Preheat oven to 400 degrees.
Whisk together orange juice, oil, sugar, salt and pepper in a medium bowl. Pour the mixture over the sweet potatoes and toss to coat evenly. Roast for about 20 minutes, turning them after about 10 minutes, until the potato pieces have started to brown and the sauce has thickened. Remove from the oven.
Meanwhile, cook the chorizo in a medium skillet over medium-high heat; use a wooden spoon of spatula to break it into smaller pieces as it cooks. After 5 to 6 minutes, when it has nicely browned and crisped, use a slotted spoon to top the hot sweet potatoes.
Sprinkle the jalapeño, red onion and cilantro on top, and toss gently to combine. Serve warm.