Ingredients

• 2 medium-size chayotes
• 2 tablespoons garlic vinegar
• 1 tablespoon Dijon mustard
• 1/4 cup olive oil
• 1/4 teaspoon Scotch Bonnet type chile
• 1/2 teaspoon fresh chives
• 1 head Bibb or Boston lettuce, separated into leaves
• Red bell pepper for garnish

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Instructions

1. Peel the chayotes and grate them into a bowl. Prepare vinaigrette from the remaining ingredients except the lettuce and pepper, and pour it over the grated chayotes. Mix well and allow to sit for 15 minutes. Serve on a bed of lettuce garnished with curlicues of red bell pepper.;