Sweet Onion And Mirliton Slaw

Description

Source: FROM Emeril's KITCHENS - EMERIL LAGASSE

Make this slaw just before you’re ready to serve it so that the mirliton and onions remain crisp. Mirlitons, also known as chayotes, vegetable pears, christophines, or cho-chos, grow on a vine and are very popular in the South, especially in Louisiana. They have a prickly outer skin and soft flesh surrounding a large flat seed. To get at the edible flesh and remove the tough skin and seed, they must be parboiled. But believe me, the little bit of effort required is definitely worth it.

Ingredients

• 1 mirliton (about 12 ounces)
• 1 cup thinly sliced sweet onions, such as Maui, Walla Walla, or Vidalia
• 1 tablespoon plus 1 teaspoon fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons rice wine vinegar
• 1 teaspoon sugar
• ½ teaspoon salt
• 1 teaspoon chopped fresh parsley
• ½ teaspoon chopped fresh thyme leaves

Directions

1. Bring a medium saucepan of water to a boil over high heat.
2. Add the mirliton, lower the heat, and simmer until tender, 30 to 40 minutes.
3. Drain, and let sit until cool enough to handle.
4. Peel, seed, and thinly slice lengthwise.
5. Combine the mirliton and onions in a bowl.
6. Combine the lemon juice, oil, vinegar, sugar, and salt in a large bowl and whisk to dissolve the sugar and salt.
7. Add the onion-mirliton mixture, the parsley, and thyme, and toss to coat evenly.
8. Serve immediately.

YIELD: MAKES 3 CUPS