Best Roasted Chayote And Red Pepper Salad With Tangerine Dressing Recipes

Festive Chayote Salad Recipe - (4.4/5) image

Provided by jjadin

Number Of Ingredients 15

DRESSING:
3 chayote, halved and seeded
2 teaspoons salt
2 cups frozen corn kernels
1 pound cherry tomatoes, quartered
1/2 red onion, thinly sliced and separated into rings
1/4 cup canola oil
1/4 cup olive oil
1/4 cup pineapple or other mild vinegar
1 tablespoon fresh lime juice
1 teaspoon dried oregano
2 teaspoons sugar
1 teaspoon red pepper flakes
3 drops Tabasco
1/2 teaspoon sea salt

Steps:

Place the chayotes in a large saucepan with water to cover generously. Add the salt, bring to boil over high heat, reduce the heat to medium, and cook until tender but still firm, about 30 minutes. Drain the chayotes and corn. When cool enough to handle, peel the chayotes and cut into 1/2 inch dice. Cook the corn quickly and drain. Place the chayotes, corn, and tomatoes in a bowl and set aside. Place the onion slices in a heatproof bowl and add boiling water to cover. Let soak long enough for the slices to lose some of their crispness but not become limp, 2-3 minutes. Drain the onions well, cover, and refrigerate until cold. To make the dressing, whisk together the canola and olive oils. Whisk in the vinegar and lime juice and then add the oregano, sugar, red pepper flakes, Tabasco, salt, and pepper. Taste and adjust seasonings. Pour 1/2 cup of the dressing over the vegetables. Scatter the onion rings on top and serve.

Roasted Chayotes image

Provided by cookiedog

Time 1h55m

Yield 8 serving(s)

Number Of Ingredients 3

6 lbs chayotes (mirlitons)
3 tablespoons olive oil
1/2 cup thinly sliced garlic (10 to 12 cloves)

Steps:

Preheat oven to 450°F with racks in upper and lower thirds.
Wearing protective gloves, halve chayotes lengthwise and discard seeds. Peel, then cut lengthwise into 1-inch wedges. Toss with oil and 1 to 1 1/2 teaspoons salt. Divide between 2 large 4-sided sheet pans.
Roast 45 minutes. Divide garlic between pans, then continue to roast, turning occasionally, until chayotes are golden brown on edges, about 10 - 15 minutes more. Season with salt.
Cooks' note:
Chayotes can be roasted 5 hours ahead and kept, loosely covered with foil, at room temperature. Reheat in a preheated 350°F oven (about 15 minutes).

Nutrition Facts : Calories 115.3, Fat 5.5, SaturatedFat 0.8, Sodium 8.4, Carbohydrate 16.1, Fiber 6, Sugar 6.4, Protein 3.3

Roasted Chayote and Red Pepper Salad with Tangerine Dressing image

Yield Serves 4

Number Of Ingredients 9

For dressing:
2 scallions, chopped
1 fresh serrano chile, seeded and finely chopped
5 tablespoons fresh tangerine juice
2 teaspoons olive oil
1 teaspoon Sherry vinegar
2 medium chayotes (1 pound total), peeled, halved lengthwise, and seeded
2 medium red bell peppers (3/4 pound), quartered
2 heads Bibb lettuce, torn into small pieces

Steps:

Preheat oven to 450°F.
Make dressing:
Whisk together scallions, chile, juice, oil, and vinegar in a large bowl and season with salt and pepper.
Make salad:
Cut chayote halves lengthwise into 1/4-inch-thick slices and arrange in 1 layer in two thirds of a lightly oiled shallow baking pan. Put bell pepper quarters, skin sides up, in other third of pan. Roast in middle of oven, uncovered, until chayote is browned in spots and bell pepper skins are blistered, about 30 minutes. Immediately add chayote to dressing and toss to coat.
Transfer hot bell peppers to a small bowl. Cover and let stand 10 minutes, then peel. Cut bell peppers into 1/4-inch-thick strips and add to chayote with any pepper juices accumulated in bowl. Add lettuce and toss to coat.