good food + awesome travel & occasional odd bits

Roasted Chayote Salad with Green Chile Dressing

IMG_8317_edited-1

Chayote is one of those vegetables that was mostly relegated to soups in our house. I enjoyed their mild flavor and they were a nice addition to a vegetable soup, but that’s as far as it went. Then, one day we were watching PBS and Rick Bayless’ show was on where he made this salad. I was sold- so simple, yet a flavorful new- to- me way to enjoy this vegetable. Since then, I have made this roasted chayote salad twice, one on the grill which gave the chayote a nice, smoky flavor, and once roasted in the oven. My favorite was the grilled version, but the most accessible way is to use the oven.

IMG_8310_edited-1

IMG_8303_edited-1

IMG_8306_edited-1

IMG_8321_edited-1-1

Roasted Chayote Salad with Green Chile Dressing

4 large chayotes, pitted and cut into ¾” pieces

2 tabl;espoons olive oil

Salt and black pepper

3 tablespoons green chile adobo

2 tablespoons fresh lime juice plus finely grated zest (just a little)

4 oz queso fresco, crumbled

Cilantro leaves for garnish

Preheat oven to 425 degrees (convection setting works great for this) and adjust the rack to middle position.

In a large bowl, toss the chayote with olive oil, salt and pepper until coated. Spread out on a sheet pan and roast for 25-30 minutes until lightly browned.

Remove from the oven and toss with the green chile adobo, lime juice and zest. Place in a serving dish and garnish with queso fresco and cilantro leaves.

 

Green Chile Dressing

½ head of garlic, skin on with cloves separated

4-5 fresh serrano chiles, stems removed

1 bunch cilantro, thick stems removed, roughly chopped

1 bunch flat leaf parsley, thick stems removed, roughly chopped

1 cup olive oil

2 teaspoons salt

On a comal or in a large dry skillet, roast the garlic and chiles until soft and browned, about 10- 15 minutes.

As soon as garlic is cool enough to handle, remove skins and place all ingredients in a blender. Process until almost smooth. Transfer to a pint sized jar and store covered in the refrigerator.

*This will last several months in the refrigerator if it is covered with a layer of olive oil.

Related Posts Plugin for WordPress, Blogger...