Recipe courtesy of Sara Moulton
4 to 6 servings




Peel the chayote, cut in half, and remove the seed. Cut in half again and slice thinly.

Bring a pot of water to a boil, add the salt, and blanch the snow peas a few seconds, just until they turn bright green. Drain and plunge into ice water. When cold, cut the snow peas into slivers. There should be about 1 cup. Toss the chayote and snow peas in a salad bowl.

Make the dressing: In a small bowl combine the yogurt, mustard and garlic. Whisk in the wine and oil until smooth and creamy. Add the peppercorns and salt. You may hold the dressing in the refrigerator at this point up to 5 days.

Just before serving, whisk dressing again to blend, if necessary, then fold in sesame seeds and cashews. Pour over salad and serve immediately.


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