Roasted Chayote and Red Pepper Salad with Tangerine Dressing
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Rating
Ingredients
2 scallions, chopped
1 fresh serrano chile, seeded and finely chopped
5 tablespoons fresh tangerine juice
2 teaspoons olive oil
1 teaspoon Sherry vinegar
2 medium chayotes (1 pound total), peeled, halved lengthwise, and seeded
2 medium red bell peppers (3/4 pound), quartered
2 heads Bibb lettuce, torn into small pieces
Directions
Preheat oven to 450°F.
Whisk together scallions, chile, juice, oil, and vinegar in a large bowl and season with salt and pepper.
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 and toss to coat.
