West Indian Cristophene Salad
A fresh and unique salad with lightly cooked chayote and tomatoes.


2 chayotes (These are sometimes called christophenes or cho-chos. It's a light green, squash-like vegetable that looks something like a gnarled pear)
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
2 teaspoons canola oil
2 tablespoons water
2 medium cloves garlic, crushed
1/4 teaspoon cayenne pepper
2 ripe medium tomatoes, diced
1/2 medium red onion, diced
1/2 cup chopped fresh parsley, for garnish


Place 1 quart of water on to boil in a double boiler.
To make dressing, first whisk vinegar and mustard together in a small bowl.
Add oil and whisk to blend until smooth.
Add water, garlic, and cayenne and mix well.
Set dressing aside.
Wash chayotes and cut in half from narrow end to base.
Remove pit and cut into strips.
Steam chayotes in double boiler 3 to 4 minutes.
Place strips on serving platter, with overlapping slices.
Sprinkle tomato and onions over top.
Spoon dressing over vegetables, and garnish with parsley.




Vegetarian Dinner in Minutes, pg 131