Salade de Mirliton

[Isabelle Fassinou]

Chayotes salad (ou gros concombres)
Mirlitons is also called "Christophine" in French

6 chayottes or mirlitons
1 medium Onion, finely sliced
2 tbsp. olive oil
1 tblsp. apple cider vinegar
Salt and pepper to taste

Peel chayotes and rinse under running water. Cook in salted water for 35 minutes or until soft. Drain water. Cut into cubes. Add sliced oniom, oil, vinegar, pepper. Serve with beef, goat or pork.