Salad sousout

Steamed chayote slices with red onion and a light lime dressing, served as four small chilled starters.

Ingredients

• 600 g firm chayote flesh after peeling and removing hard core
• 40 g very finely sliced red onion
• 25 ml lime juice
• 15 ml mild olive oil
• A small pinch of salt
• Black pepper
• Drinking water for steaming

Preparation

Wash whole chayotes, peel carefully and remove hard core if necessary. Weigh 600 g flesh and slice evenly about 5 mm thick.

Steam about 12–15 minutes until tender but still firm enough to handle. Check a slice rather than extending automatically.

Drain and spread in one layer for about 10 minutes to release steam. Gently blot any remaining surface moisture.

Mix onion with 25 ml lime juice, 15 ml oil, a little salt and pepper. Let onion soften while slices cool.

Arrange slices and distribute dressing without crushing. Cover and refrigerate about 15 minutes.

Taste with a clean spoon, adjust pepper slightly and divide into four small starters. Serve chilled the same day, without mayonnaise or cheese.