Active Time

　　30 min

　　Total Time

　　1 hour

　　Chuchi e palmito

　　Bites of chayote are a burst of refreshment here. A slight acidity from the hearts of palm and the lime juice, along with chopped herbs, makes this one of the brightest salads you've ever tasted.

　　

Ingredients

Makes 8 (side dish) servings

　　1 garlic clove

　　3/4 teaspoon salt

　　1/4 cup fresh lime juice

　　1/4 cup extra-virgin olive oil

　　1/4 cup finely chopped white onion

　　2 pound chayotes (also called mirlitons; 4 medium)

　　2 (14- to 15-ounce) cans hearts of palm (not salad-cut), rinsed well and drained

　　2 large celery ribs, thinly sliced

　　1/3 cup fresh flat-leaf parsley leaves

　　1/4 cup fresh cilantro leaves

　　

Step 1

Mince garlic and mash to a paste with 1/2 teaspoon salt using side of a large heavy knife. Whisk together lime juice, oil, and garlic paste in a large bowl, then add onion, tossing to coat.

　　

Step 2

Halve chayotes lengthwise, then peel with a vegetable peeler and scoop out pits with a spoon. Cut chayotes crosswise into 1/3-inch-thick slices, then halve slices lengthwise to make 1/3-inch-thick sticks (sticks will not be uniform).

　　

Step 3

Cook chayotes in a 4- to 6-quart pot of boiling salted water until crisp-tender, about 6 minutes. Drain well in a colander, then, while still hot, toss with dressing. Cool to room temperature.

　　

Step 4

Cut hearts of palm diagonally into 1/4-inch-thick slices, then add to chayote mixture along with celery, parsley, cilantro, and remaining 1/4 teaspoon salt. Gently toss.

　　Cooks' note:

　　Salad, without herbs, can be made 3 hours ahead and chilled, covered. Bring to room temperature and stir in herbs before serving.