Mirliton Salad Recipes

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MIRLITON SALAD



Mirliton Salad image

This salad recipe is from chef John Besh of August restaurant. Serve with his Slow-Cooked Louisiana Shrimp and Grits for a delicious dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

2 mirlitons, peeled, halved, pit removed, and thinly sliced
1/4 cup Red-Pepper Jelly Vinaigrette
Coarse salt
1 tablespoon minced chives
1 shallot, minced
1 cup mixed baby greens
1/4 cup fresh dill sprigs
1/4 cup fresh chervil sprigs

Steps:

  • In a medium-size bowl, add mirlitons and vinaigrette; season with salt. Add chives and shallot; toss to combine. Transfer mixture to a second medium-size bowl.
  • In the first medium bowl, add greens, dill, and chervil; toss to combine.
  • Divide mirliton mixture evenly between each of six plates. Top with greens; serve immediately.

MIRLITON



Mirliton image

Mirliton (chayote) squash is the vegetable that is used to make this wonderful dressing. It's very popular here in Louisiana around the holidays.

Provided by MOUNTMAN

Categories     Side Dish     Stuffing and Dressing Recipes     Bread Stuffing and Dressing Recipes

Time 2h30m

Yield 8

Number Of Ingredients 12

6 (8-ounce) mirlitons (chayotes)
2 teaspoons olive oil
1 clove garlic, minced
1 medium onion, chopped
1 pound fresh shrimp, peeled and deveined
1 pound cooked, cubed ham
1 egg
1 cup dry bread crumbs
2 tablespoons chopped fresh parsley
1 teaspoon dried thyme
salt and pepper to taste
½ cup dry bread crumbs for topping

Steps:

  • Bring a large pot of water to a boil. Add mirliton, and boil until tender, about 45 minutes. Drain, cool, and peel. Cut in half, remove seeds, and cut into cubes.
  • When the mirliton are almost done, bring another pot of water to a boil. Add shrimp, and cook for about 5 minutes, until pink. Drain shrimp, reserving the water for later. Preheat the oven to 250 degrees F (120 degrees C).
  • Heat olive oil in a large skillet over medium-high heat. Fry onion and garlic in the oil until soft. Transfer to a 9x13 inch baking dish. Add the shrimp, ham, and cubed mirliton. Beat the egg in a small dish with a tablespoon of the water from the shrimp; pour into the baking dish. Mix in the bread crumbs, parsley, thyme, salt and pepper until evenly blended. If it seems a little dry, add a little more water from the shrimp. You have the choice to freeze, refrigerate, or bake at this point. Sprinkle some more breadcrumbs on top if desired.
  • Bake for 1 hour and 30 minutes in the preheated oven, or until golden brown on top.

Nutrition Facts : Calories 318.7 calories, Carbohydrate 23.1 g, Cholesterol 141.3 mg, Fat 14.1 g, Fiber 3.8 g, Protein 24.7 g, SaturatedFat 4.5 g, Sodium 1061.7 mg, Sugar 4.4 g

CHAYOTE OR MIRLITON SALAD



Chayote or Mirliton Salad image

From a 1998 issue of Sunset Magazine. I use roasted red bell pepper instead of the raw one. Mozzarella or any firm cheese of your choice which will hold its shape can be substituted for the cheddar. Other fresh chiles can be used instead of jalapeno.

Provided by zeldaz51

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 chayotes
1 fresh jalapeno chile, minced
1 -2 roasted red pepper, in 1/4 inch dice
2 -4 ounces monterey jack cheese or 2 -4 ounces cheddar cheese, in 1 inch by 1/4 inch sticks
1 avocado, peeled and cut into 1/2 inch cubes
1/2 cup thinly sliced green onion
1/3 cup white wine vinegar
2 tablespoons olive oil
2 tablespoons chopped fresh cilantro (or more to taste)
salt, pepper to taste

Steps:

  • In a 3- to 4-quart pan over high heat, bring about 1 1/2 quarts water to a boil. Peel chayotes and cut into 1/2-inch cubes (the soft seed is edible). Add diced chayotes to water; simmer until tender, about 10 minutes. Drain, then shock in ice water and drain again.
  • Gently combine cooked chayote jalapeno, roasted peppers, cheese, avocado, and green onions in a large bowl.
  • Mix vinegar, oil, and cilantro, then to the mixed vegetables and cheese. Mix gently. Season to taste.

Nutrition Facts : Calories 220.6, Fat 18.9, SaturatedFat 4.9, Cholesterol 13.4, Sodium 88.7, Carbohydrate 10.1, Fiber 5.5, Sugar 2.5, Protein 5.8

MIRLITON CASSEROLE



Mirliton Casserole image

This is a dish that our family always makes at Thanksgiving and Christmastime. At one time that was the only time we could eat the dish because the bush would die after the first freeze of the winter. Nowadays they have a way of producing these wonderful vegetables almost year round.

Provided by al_salihi

Categories     Winter

Time 1h30m

Yield 16 1/2 pieces, 10-12 serving(s)

Number Of Ingredients 11

8 mirlitons (aka chayote or choko)
1 onion, diced fine
1 bell pepper, diced fine
2 stalks celery, diced fine
1/4 cup butter
2 lbs small shrimp, peeled & deveined
3 garlic cloves, diced fine
1/2 cup parsley, diced fine
1 cup fine fresh breadcrumb
salt & pepper
1/4 cup butter

Steps:

  • Take the mirlitons and boil until tender by sticking a sharp knife into it. If it goes in easily just as when testing a potato they are ready. Do not overcook.
  • Drain and cool.
  • Meanwhile, take your seasonings except for the garlic and parsley and saute until soft.
  • Add shrimp and saute until pink.
  • add garlic and parsley, bread crumbs, salt & pepper.
  • Turn off heat.
  • Take the mirlitons and cut in half lengthwise.
  • Take a teaspoon and scoop out the seed and sac that surrounds it.
  • Then scoop out the meat of the merliton and save it in the pan along with the dressing.
  • You can use the shells to refill with the dressing if you care to. Since I usually end up tearing my shells, I usually end up using a casserole dish and adding everything into it after mixing well.
  • If the mixture is dry once it is all mixed, you can add a little water or chicken broth a little at a time until it is just a tad pasty.
  • Place a pat of butter on each half and bake in medium oven until browned and bubbly.
  • You can make these ahead of time and freeze them.
  • Take them out a day before you need them and let them thaw in the refrigerator and bake right before serving.
  • For variety, you can use hot sausage out of the casing or ground meat.

Nutrition Facts : Calories 258.6, Fat 11.6, SaturatedFat 6.3, Cholesterol 162.7, Sodium 291.2, Carbohydrate 17.3, Fiber 3.9, Sugar 4.6, Protein 21.8

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