Ensalata de Chayote (Chayote salad)

• 3 chayotes, about 3/4 to 1 pound each
• Salt to taste, if desiredsalt
• 2 teaspoons imported mustardmustard
• 2 tablespoons red wine vinegarred-wine-vinegar
• 6 tablespoons peanut, vegetable or corn oilpeanut
• Freshly ground pepper to tastepepper
• 2 teaspoons finely minced garlicgarlic
• 1/4 teaspoon dried hot-pepper flakes
• 1 cup thin-sliced red oniononion
• 3 cups thin-sliced, halved red ripe tomatoes if available
• 1/4 cup finely chopped parsleyparsley
• 2 flat fillets of anchovies, cut in small pieces

1. 01Using 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.
2. 02Cut each half crosswise. Cut the halves lengthwise into quarter-inch-thick slices. There should be five cups or slightly less.
3. 03Put 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.

Calories

145 kcal

Protein

2 g

Fat

11 g

Saturated fat

1 g

Carbs

12 g

Fiber

4 g

Sugar

5 g

Sodium

568 mg

Cholesterol

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