Name: Chayote and Hearts-of-Palm Salad
Cook time: 30 min
Total time: 1 hour
Yield: Makes 8 (side dish) servings
Ingredients: 1 garlic clove; 3/4 teaspoon salt; 1/4 cup fresh lime juice; 1/4 cup extra-virgin olive oil; 1/4 cup finely chopped white onion; 2 pound chayotes (also called mirlitons; 4 medium); 2 (14- to 15-ounce) cans hearts of palm (not salad-cut), rinsed well and drained; 2 large celery ribs, thinly sliced; 1/3 cup fresh flat-leaf parsley leaves; 1/4 cup fresh cilantro leaves

Image may contain Plant Fruit Food Banana Sliced Vegetable and Produce

Chayote and Hearts-of-Palm SaladMikkel Vang

Chuchi e palmito

Bites of chayote are a burst of refreshment here. A slight acidity from the hearts of palm and the lime juice, along with chopped herbs, makes this one of the brightest salads you've ever tasted.

Cooks' note:

Salad, without herbs, can be made 3 hours ahead and chilled, covered. Bring to room temperature and stir in herbs before serving.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Sheet-Pan Chicken Souvlaki

Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Crispy Salmon With Avocado Sauce

You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.