Roasted Chayote and Red Pepper Salad with Tangerine Dressing

[Guest guest]

This is one very delicious salad.

Isis

 

Roasted Chayote and Red Pepper Salad with Tangerine

Dressing

 

For dressing:

2 scallions, chopped

1 fresh serrano chile, seeded and finely chopped

5 tablespoons fresh tangerine juice

2 teaspoons olive oil

1 teaspoon wine vinegar

2 chayotes , peeled, halved lengthwise, and seeded

2 red bell peppers, quartered

2 heads Bibb lettuce, torn into small pieces (I used

watercress)

Walnuts

 

 

Preheat oven to 450°F.

 

Make dressing:

Whisk together scallions, chile, juice, oil, and

vinegar in a large bowl and season with salt and

pepper.

 

Salad:

Cut chayote halves lengthwise into 1/4-inch-thick

slices and arrange in 1 layer in two thirds of a

lightly oiled shallow baking pan. Put bell pepper

quarters, skin sides up, in other third of pan. Roast

in middle of oven, uncovered, until chayote is browned

in spots and bell pepper skins are blistered, about 30

minutes. Immediately add chayote to dressing and toss

to coat.

 

Transfer hot bell peppers to a small bowl. Cover and

let stand 10 minutes, then peel. Cut bell peppers into

1/4-inch-thick strips and add to chayote with any

pepper juices accumulated in bowl. Add lettuce,

walnuts and toss to coat. Serve