If you've never tasted chayote squash, then this is the salad to try. Here, Brazilian food expert and cookbook author Leticia Moreinos Schwartz serves her chayote squash salad with a creamy mustard vinaigrette (salada de chuchu com molho cremoso de mostarda).
The vinaigrette can be prepared up to 3 days ahead of time and stored in a plastic container covered with a tight-fitting lid in the refrigerator.
- 3 medium chayote squash (about 8½ ounces each) peeled and julienned
- Kosher salt
- 2 tablespoons lime juice (from 1 lime)
- 1 teaspoon Dijon mustard
- 1 tablespoon sour cream
- 1/3 cup extra-virgin olive oil
- Freshly ground black pepper
- 1/4 cup freshly chopped herbs
1. Place the chayote in a medium colander sitting inside a bowl, sprinkle with the salt and toss together. Let sit and drain for at least 30 minutes.
2. Meanwhile, prepare the vinaigrette: In a medium bowl, add the lime juice, mustard and sour cream. Gradually whisk in the oil to create an emulsion. Season with salt and pepper.
3. Pour enough vinaigrette over the chayote, add the herbs and toss well. Serve slightly chilled or at room temperature.