September 15, 2012 10:05 AM
Chayote Squash and Pickled Onion Salad
CHAYOTE SQUASH AND PICKLED ONION SALAD
Ensalada de chayote y cebolla morada
red wine vinegar
kosher or sea salt, or to taste
sugar, or to taste
freshly ground black pepper, or to taste
dried oregano or 1 teaspoon fresh oregano
red onion, thinly sliced
Place unpeeled chayotes in a saucepan, cover with water, bring to a boil and cover the pan, then reduce heat to low; simmer for 25 to 30 minutes until the chayotes are cooked through. A knife will cleanly go through them, but they won't be completely soft or mushy.
Drain, and once cool, peel the chayotes. Cut them in half, then slice into sticks.
Combine the remaining ingredients, except for the onions, and whisk into a vinaigrette. Add the onions, mix well and let it sit for 5 to 10 minutes. It can also be made ahead a day before and left in the refrigerator.
Toss the chayote sticks with the vinaigrette and onions. Serve or cover and refrigerate for up to 12 hours.