Salad of Chayotes, Sugar Snap Peas, and Radicchio

Name: Salad of Chayotes, Sugar Snap Peas, and Radicchio
Yield: 6 servings as side dish or first course
Cuisine: American
Ingredients: 2 small chayotes, about ½ pound each; ¾ pound sugar snap peas; 2 tablespoons lemon juice; 2 tablespoons white wine vinegar; ¼ teaspoon salt, or to taste; About ⅛ teaspoon white pepper; ⅓ cup light olive oil; 3 tablespoons minced fresh basil; 1 tablespoon finely minced scallion green; ½ pound radicchio rosso (or variegated variety), rinsed and dried

Preparation info

6
servings as side dish or first course

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

A beautiful salad of tender chayote dice and crisp sugar snap peas nestled in leaves of striated maroon and white radicchio. Served around a sauced cold poached fish or chicken, it will make a handsome spring or summer dinner.

Ingredients

2 small chayotes, about ½ pound each
¾ pound sugar snap peas
2 tablespoons

Method

Quarter chayotes and set on steamer rack over boiling water. Cover and cook until barely tender—from 15 to 25 minutes. Meanwhile, zip strings from both sides of each sugar snap pea with help of a paring knife. Add peas to chayotes during last 5 minutes of cooking.
Drop vegetables in ice water. Drain at once, then dry thoroughly. Peel chayotes carefully; cut int