It makes a refreshing foil to Caribbean curries and other spicy dishes.
First, there were meetings in Barbados, where I consulted for a hotel chain.
Work done, I was off on an island-hopping flight to Guadeloupe for the Fete des Cuisinieres.
Photo: Andrea Mathis
Soon, the political speeches are over, and the meal is served.
I always hoped to find the summer-perfect salad of the shaved squash that is known in Guadeloupe as christophine.
Transfer the chayote to a medium bowl.
Whisk vinegar, oil, mustard and anchovy paste in a small bowl.
Pour the vinaigrette over the chayote; toss well to combine.
Set aside to marinate for 10 minutes.
Arrange lettuce leaves on a medium platter.
Top with the marinated chayote and garnish with bell pepper.
Tip
Chayote squash are small, pear-shaped squash with a mild, sweet taste.
With a sharp knife, quarter the squash, then slice off the white center and the seed.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
