Ingredients
1
fresh serrano chile, seeded and finely chopped
5
tbsp fresh tangerine juice
2
medium chayotes (1 lb total), peeled, halved lengthwise, and seeded
2
medium red bell peppers (3/4 lb), quartered
2
heads Bibb lettuce, torn into small pieces
Directions
1.
Preheat oven to 450°F.
3.
Whisk together scallions, chile, juice, oil, and vinegar in a large bowl and season with salt and pepper.
5.
Cut chayote halves lengthwise into 1/4-inch-thick slices and arrange in 1 layer in two thirds of a lightly oiled shallow baking pan. Put bell pepper quarters, skin sides up, in other third of pan. Roast in middle of oven, uncovered, until chayote is browned in spots and bell pepper skins are blistered, about 30 minutes. Immediately add chayote to dressing and toss to coat.
6.
Transfer hot bell peppers to a small bowl. Cover and let stand 10 minutes, then peel. Cut bell peppers into 1/4-inch-thick strips and add to chayote with any pepper juices accumulated in bowl. Add lettuce and toss to coat.
8.
Chayote and bell peppers can be roasted and dressed 1 hour ahead and kept at room temperature. Add lettuce just before serving.
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