Chayote and Hearts-of-Palm Salad

Ingredients for Chayote and Hearts-of-Palm Salad

• 1 garlic clove

• 3/4 teaspoons salt

• 60ml fresh lime juice

• 60ml olio extravergine di oliva

• 60ml finely chopped white onion

• 900g chayotes (also called mirlitons

• 4 medium)

• 2 (14- to 425g ) cans hearts of palm (not salad-cut), rinsed well and drained

• 2 large celery ribs, thinly sliced

• 1/3 cup fresh flat-leaf parsley leaves

• 1/4 cup fresh coriander leaves

Mince garlic and mash to a paste with 1/2 teaspoons salt using side of a large heavy knife. Whisk together lime juice, oil, and garlic paste in a large bowl, then add onion, tossing to coat.

Halve chayotes lengthwise, then peel with a vegetable peeler and scoop out pits with a spoon. Cut chayotes crosswise into 1/3-inch-thick slices, then halve slices lengthwise to make 1/3-inch-thick sticks (sticks will not be uniform).

Cook chayotes in a 4- to 6-quart pot of boiling salted water until crisp-tender, about 6 minutes. Drain well in a colander, then, while still hot, toss with dressing. Cool to room temperature.

Cut hearts of palm diagonally into 1/4-inch-thick slices, then add to chayote mixture along with celery, parsley, coriander, and remaining 1/4 teaspoons salt. Gently toss.

Avvertenza

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