Recipe By Chef Jim Coleman

Chayote is a gourd whose taste is described as a cross between a cucumber or a zucchini. It is often found in Latin American or Caribbean stores but is also seen in mainstream grocery stores. It is sometimes referred to as mirliton. Until the good beefsteak tomatoes come in, feel free to substitute ripe cherry tomatoes.

Ingredients

For the salad:

• 3-4 chayote squash
• 2 beef steak tomatoes
• 1 stalk of celery
• 2 green onions, chopped, including the greens about half of a red onion, cut into thin rings
• ¼ cup minced fresh mint leaves
• 1 tablespoon minced fresh oregano
• Salt and fresh coarse ground black pepper to taste

For the vinaigrette:

• ¼ cup raspberry vinegar or lemon juice
• ¼ cup lime juice
• 1/3 cup olive oil
• 1 teaspoon Worcestershire sauce
• 1 tablespoon sugar
• 1 teaspoon chili powder
• ¼ cup chopped fresh cilantro
• 1 head of red leaf lettuce

Directions

1. Cut each chayote in half lengthwise, and then cut across into slices about 1/8 inch thick.

2. Blanch lightly, chill and drain. Cut the tomatoes into wedges. Cut the celery into 1-inch length and then julienne the pieces.

3. Add the remaining salad ingredients and toss lightly. Put all vinaigrette ingredients into bowl and whisk vigorously. Drizzle the vinaigrette over the salad and serve on a bed of crisp red leaf lettuce.