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Tarragon-Tinged Chayote Cubes
- Serves
3
as a side dish
Published 2001
Blanching transforms pale chayote flesh into cool green cubes that mimic honey dew. Full and juicy, yet not watery, the vegetable is as refreshing as cucumber, which it resembles in flavor. The final cooking step and tarragon round out the flavors—don’t be tempted to ignore them. Serve with salmon or shellfish.
Ingredients
2 ¾ pound - Salt
2
Method
- Peel chayotes. Cut crosswise into slices K inch thick. Cut these into ¾ inch pieces, more or less. Combine in saucepan with cold water to cover. Bring to a boil. Add salt as desired. Boil until almost tender throughout, 4 to 5 minutes. Drain and rinse under cold water.
- Separate pale and dark parts of scallions. Mince enough white part to make
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