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Categories:
chayotes salt imported mustard red wine vinegar peanut freshly ground pepper garlic pepper thin thin parsley anchovies
Viewed: 106 - Published at: 6 years agoIngredients
- 3 chayotes, about 3/4 to 1 pound each
- Salt to taste, if desired
- 2 teaspoons imported mustard
- 2 tablespoons red wine vinegar
- 6 tablespoons peanut, vegetable or corn oil
- Freshly ground pepper to taste
- 2 teaspoons finely minced garlic
- 1/4 teaspoon dried hot-pepper flakes
- 1 cup thin-sliced red onion
- 3 cups thin-sliced, halved red ripe tomatoes if available
- 1/4 cup finely chopped parsley
- 2 flat fillets of anchovies, cut in small pieces
Method
- Using swivel-bladed paring knife, peel chayotes.
- Split in half and put in kettle with water to cover and salt to taste.
- Bring to boil and let simmer about 15 minutes or until just tender when pierced with fork.
- Drain and run briefly under cold water.
- Drain again.
- The seeds are edible.
- Cut each half crosswise.
- Cut the halves lengthwise into quarter-inch-thick slices.
- There should be five cups or slightly less.
- Put mustard, vinegar and oil in salad bowl.
- Blend well.
- Add salt and pepper to taste.
- Add chayotes and remaining ingredients.
- Blend well and serve cold.
