Post by Okwes on Apr 30, 2006 19:21:50 GMT -5
Chayote and Poblano Chile Slaw
Servings: 4
1/2 cup Pineapple Juice
1 large Cucumber halved lengthwise
1 large Chayote Squash peeled pitted and halved lengthwise
2 cups Pineapple diced
4 Poblano Pepper roasted and peeled
1 tablespoon Dijon Mustard
3 tablespoons Olive Oil
Salt and Fresh Ground Black Pepper to taste
In a small saucepan, simmer pineapple juice over low heat, until reduced to 2 tablespoons. Let cool to room temperature. Thinly slice cucumber, chayote, and the chile. Toss with pineapple. Whisk the remaining ingredients with the pineapple juice, and pour over vegetables, mix well. Serve immediately or refrigerate, covered up to 4 hours.
from: Chef Ida Rodriguez
Servings: 4
1/2 cup Pineapple Juice
1 large Cucumber halved lengthwise
1 large Chayote Squash peeled pitted and halved lengthwise
2 cups Pineapple diced
4 Poblano Pepper roasted and peeled
1 tablespoon Dijon Mustard
3 tablespoons Olive Oil
Salt and Fresh Ground Black Pepper to taste
In a small saucepan, simmer pineapple juice over low heat, until reduced to 2 tablespoons. Let cool to room temperature. Thinly slice cucumber, chayote, and the chile. Toss with pineapple. Whisk the remaining ingredients with the pineapple juice, and pour over vegetables, mix well. Serve immediately or refrigerate, covered up to 4 hours.
from: Chef Ida Rodriguez