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CHAYOTE AND GRILLED CORN SALAD

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CHAYOTE AND GRILLED CORN SALAD

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Ingredients

Adjust Servings:
1 chayote
1 corn on the cob
1 red onion medium size, cut in the same size as the corn kernels
2 cloves garlic
1 red bell pepper deseeded, finely diced
30 millilitres red wine vinegar
90 millilitres extra virgin olive oil
10 grams Italian Parsley
1/4 teaspoon dried organo
pepper from the mill
sea salt flakes
  • Serves 6
  • Medium

Ingredients

Directions

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This is a very simple recipe for a salad I often serve as an condiment to grilled meat or fish. It makes use of a great, but much under used vegetable – Chayote or Chokos.
Often discarded as cheap and somewhat bland, I like to use it for gratins or salads such as the one below.
This salad is ideal when hosting parties, as it can be made easily a day in advance and will only get better when the ingredients can marinate in the vinaigrette for a while longer.

  1. Combine the dried oregano, chopped parsley and garlic, some sea salt, freshly ground pepper with the red wine vinegar and slowly incorporate the olive oil into it.
  2. Bring a large pan with water a generous knob of butter and a little sugar to boil and simmer the corn on the cob in it until soft and tender. Remove and set aside to cool.
  3. Brush the corn with vegetable oil and brown well over an open flame BBQ, under a broiler or on a griddle plate until well colored.
  4. Remove the kernel off the cob and season well with black pepper from the mill and sea salt.
  5. Use the same water from the corn and boil the chayote with the skin in it until tender.
  6. Remove the chayote from the boiling water, and set aside. Let cool somewhat and peel while still warm. Cut the chayote into quarters, remove the seed and inner long membranes and cut the flesh into medium small dice and marinate with some of the red wine vinaigrette while still warm. Let stand and absorb the flavors for at least 20 minutes.
  7. Mix the corn and chayote with the ball pepper and diced red onions and marinate well with the prepared vinaigrette. Season well and let marinate in the refrigerator for at least one more hour.
  8. Adjust seasoning again just before serving.

Thomas Wenger

Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986.

What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990.

For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world – Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with.

Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.

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