CHAYOTE RÉMOULADE — The Kitchen Scholar

Nov 8

Nov 8 CHAYOTE RÉMOULADE

The Kitchen Scholar

Salads

SOURCE: MICHEL RICHARD, JUDY ZEIDLER, AND JAN WEIMER. MICHEL RICHARD’S HOME COOKING WITH A FRENCH ACCENT.

Chayote Remoulade — An uncooked chayote has the crisp of a celery root, the turgidity of a jicama, and the refreshment of a watermelon. For this reason, the late ***James Beard Award***-winning chef, Michel Richard, conceived the idea of treating the raw vegetable akin to how the French conventionally prepare the celery root- with *Rémoulade* dressing. The salad must be served immediately as soon as it is well-tossed because the chayote flesh has a tendency to juice out from the slight motions of slicing and cutting.

Ingredients

1/4 cup/60 grams mayonnaise, homemade OR store-bought

1 tablespoon/15 mL lemon juice

1 1/2 tablespoons/24 grams Dijon mustard

1 medium shallot, peeled and finely minced

1/2 cup/24 grams finely chopped chives OR scallions

Salt and freshly ground black pepper to taste

1 pound/450 grams chayotes, peeled

4 lettuce. OR radicchio cups

Specific Equipment

Small bowl

Whisk

Large mixing bowl

Serves 4

Instructions

1. Whisk the mayonnaise, lemon juice, Dijon mustard, shallot, and chives or scallions in a small bowl until well-blended. Season with salt and pepper to taste. Set aside in the refrigerator, if desired or prepared ahead of time.

2. Slice the chayotes in half from top to bottom and remove the pits and seeds. Halve each half lengthwise, and cut each quarter crosswise into 1/8-inch/0.3-cm slices.

3. Toss the chayote slices with the mustard mayonnaise in a large mixing bowl until well-blended and well-coated. Serve the salad in lettuce or radicchio cups.