Chayote Salad

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             FOOD FUNNY
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Thanks to Rosemary Zwick for this one:

After I asked for a half-pound salmon fillet at my supermarket's seafood
counter, the clerk picked one out of a pile and set it on the scale. It
weighed precisely eight ounces. Impressed, I asked, "How did you know?"

Looking pleased with himself, he declared, "I'm psychotic."

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             TODAY'S RECIPE
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The chayote was a food staple for the ancient Aztecs and Mayas, as it
still is today in Mexico. Also known as mirliton and christophene (my
family calls it susu from our South America days), it is a green,
pear-shaped fruit with a thin, furrowed skin. Although it can be eaten
raw, I prefer it cooked, when it becomes the most succulent vegetable imaginable.

Chayote Salad (Ensalada de Chayote)

3 to 4 chayotes, peeled and seeded, cut into 1-inch (2 cm) pieces
1/2 tsp (2 ml) Dijon-style mustard
2 Tbs (30 ml) lime or lemon juice
6 Tbs (90 ml) olive oil
Salt and freshly ground pepper to taste
2 tomatoes, cut into eighths
1 onion, finely chopped
12 to 18 ripe olives
Lettuce leaves for garnish

Boil the chayote in enough salted water to cover for 20 minutes, until
tender. Drain and chill. In a large bowl combine the mustard, lime
juice, oil, salt, and pepper and whisk until emulsified. Add the chilled
chayote, tomatoes, onion, and olives and toss to thoroughly coat the
vegetables. Serve on a bed of lettuce.
Serves 4 to 6.
Received on Mon Apr 6 21:16:15 2009