Mexican Chayote Salad

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                            FOOD FUNNY
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Here's another from Rosemary Zwick:

One day my mother was out and my dad was in charge of me and my brother
who is four years older than I am. I was maybe 1 and a half years old
and had just recovered from an accident in which my arm had been broken.
Someone had given me a little tea set as a get-well gift and it was one
of my favorite toys. Daddy was in the living room engrossed in the
evening news and my brother was playing nearby in the living room when I
brought Daddy a little cup of "tea," which was just water.

After several cups of tea and lots of praise for such yummy tea, my Mom
came home. My Dad made her wait in the living room to watch me bring him
a cup of tea, because it was "just the cutest thing!"

My Mom waited, and sure enough, here I come down the hall with a cup of
tea for Daddy and she watches him drink it up, then says, "Did it ever
occur to you that the only place that baby can reach to get water is the toilet?"

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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.

Mexican 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 Jan 4 07:06:54 2010