30 minutes
A refreshing salad featuring chayote, tomato, and a savory roasted garlic dressing.
Garlic Clove, Unpeeled
each
Serrano Chile
each
Chayote, Peeled, cored, and cut
0 oz
0.25 fluid ounces
0.25 fluid ounces
Large Tomato, Cored and cut
each
Green Onions, Trimmed and sliced
0 oz
to taste
1. Roast Garlic and Chiles
Roast four unpeeled garlic cloves and two serrano chiles in a dry skillet over medium heat. Toast the chiles for about 10 minutes until charred spots appear, then remove. Continue roasting the garlic for an additional 5 minutes until soft and fragrant.
2. Prepare Chayote
Peel the chayotes, remove the cores, and cut into pieces smaller than 1/2 inch. Place in a microwaveable bowl, sprinkle with a pinch of salt, cover with plastic wrap, and microwave for about 5 minutes until just tender.
3. Make Dressing
Peel the roasted garlic cloves and place in a blender with the roasted chiles, 3/4 cup of vegetable oil, 1/4 cup of balsamic vinegar, and a pinch of salt. Blend until smooth and emulsified.
4. Assemble Salad
In a large salad bowl, combine the cooked chayote pieces with the large tomato and green onions. Pour the dressing over the salad and toss gently. Let stand for a few minutes before serving.
Roast at 400°F for about 40 minutes until soft and caramelized. This brings out the natural sweetness without burning, which could impart a bitter taste to your dressing.
When blending roasted garlic and tomatoes, add vinegar or lemon juice to balance acidity to your liking, allowing for personal adjustment based on tomato sweetness.
Look for small to medium-sized chayotes that are firm, with smooth, unblemished skin. Smaller ones provide a crisper, more tender texture perfect for salads.
Incorporate elements like thinly sliced radishes or jicama for crunch, or toasted seeds or nuts for a toasty element.
Use ripe, in-season tomatoes, such as heirloom or vine-ripened, to maximize flavor. Roasting them enhances their sweetness and complexity.
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