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Chayote Salad with Tomato and Roasted Garlic Dressing

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Pixicook editorial team

A refreshing salad featuring chayote, tomato, and a savory roasted garlic dressing.

Ingredients for Chayote Salad with Tomato and Roasted Garlic Dressing

units in
USchevron
serves
4 peoplechevron

Garlic Clove, Unpeeled

each

Serrano Chile

each

Chayote, Peeled, cored, and cut

0 oz

Vegetable Oil

0.25 fluid ounces

Balsamic vinegar

0.25 fluid ounces

Large Tomato, Cored and cut

each

Green Onions, Trimmed and sliced

0 oz

Salt

to taste

How to Make Chayote Salad with Tomato and Roasted Garlic Dressing

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.

Pitfalls and tips

Roasting the Garlic

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.

Blending the 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.

Choose the Right Chayote

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.

Balancing Textures

Incorporate elements like thinly sliced radishes or jicama for crunch, or toasted seeds or nuts for a toasty element.

Tomato Selection

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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