Peel the chayote, cut in half, remove the pit and cut into thick slices.
Peel the celery, chop and blanch in a pot of boiling water for 2 minutes. Refresh by plunging into cold water, dry and set aside in a bowl.
Wash the cabbage leaves and dry well, chop and add to the celery.
Peel the apple, remove the core and seeds and cut into quarters. Place in the bowl with the other vegetables and nuts.
In a frying pan over medium heat, quickly brown the chayote in butter for 2 minutes. Season and sprinkle with cumin. Let cool.
Add the other vegetables, mix well, pour over some of the vinaigrette and let it marinate for 1 hour before serving.
In a bowl, mix the lemon juice, honey and mustard. While stirring, gently pour in the oil to make an emulsion vinaigrette. Season and add the chopped parsley.
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.
© Société des alcools du Québec, 2007
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
Sorry, an error has occurred. Please refresh the page.