Prep time: 15 minutes
Total time: 30 minutes
for the salad:
2 chayote, halved, seeded, and thinly sliced on a mandolin
1% weight add salt
1% weight add sugar
1/4 teaspoon ground white pepper
for the vinaigrette:
2 teaspoons lemon curd
1 tablespoon Ginko Hyo vinegar
1 1/2 tablespoons olive oil
1/2 teaspoon sesame oil
6 Szechuan peppercorns, ground
1 teaspoon fresh lemon juice
1. Marinate the chayote: In a medium bowl, combine the chayote pieces with the salt, sugar, and white pepper. Cover and refrigerate at least 4 hours, preferably overnight.
2. Make the vinaigrette: Whisk all of the ingredients together in a medium bowl.
3. To serve, place 2 tablespoons of vinaigrette on 4 small plates. Squeeze all of the liquid from the chayote slices, then divide among each plate. Drizzle a little chili oil over the top and serve with extra vinaigrette on the side.
This article originally appeared on Munchies US.