Chayote-Snow Pea Salad

Recipe Ingredients

1 lb	454g / 16oz	Chayote (hop jeung qwa)
1 tablespoon	15ml	Salt
1/4 lb	113g / 4oz	Snow peas
		Dressing
3 tablespoons	45ml	Plain yogurt
2 teaspoons	10ml	Grainy mustard
1/2		Garlic clove - smashed, and
		Finely chopped
2 tablespoons	30ml	Plum wine
1/4 cup	59ml	Vegetable oil
1/4 teaspoon	1.3ml	Szechuan peppercorns - toasted, crushed
1/2 teaspoon	2.5ml	Salt
1 tablespoon	15ml	Black sesame seeds
1/2 cup	73g / 2.6oz	Roasted, lightly-salted cashews - coarsely chopped

Recipe Instructions

Peel the chayote, cut in half, and remove the seed. Cut in half again and slice thinly.

Bring a pot of water to a boil, add the salt, and blanch the snow peas a few seconds, just until they turn bright green. Drain and plunge into ice water. When cold, cut the snow peas into slivers. There should be about 1 cup. Toss the chayote and snow peas in a salad bowl.

Make the dressing: In a small bowl combine the yogurt, mustard and garlic. Whisk in the wine and oil until smooth and creamy. Add the peppercorns and salt. You may hold the dressing in the refrigerator at this point up to 5 days.

Just before serving, whisk dressing again to blend, if necessary, then fold in sesame seeds and cashews. Pour over salad and serve immediately.

This recipe yields 4 to 6 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Rosa Ross - From the TV FOOD NETWORK - (Show # CL-8669)

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