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A Chef Who Nose

Author Molly Birnbaum

Salade de Xuxu

Serves 4

2 raw merlitons (choyotes)
3 oranges
1 bunch of green onion, sliced
1 tablespoon extra virgin olive oil
Juice of 2 limes
Salt and pepper to taste
Fresh coriander, parsley or mint, finely chopped

Peel and seed the merlitons. Rub the merlitons under cold running water to eliminate their natural stickiness. Shred the merliton with a grater. Peel the oranges and cut them into supremes, removing the membrane of each section, and reserving any juice which results from this process.

Make a dressing by combining the olive oil, lime juice, reserved orange juice and season with salt and pepper. Toss the dressing with the orange sections, the shredded merliton and the green onions. Chill for at least 30 minutes. Toss the salad once again before serving. Serve sprinkled with fresh herbs.

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Poppy is the host and executive producer of the weekly show, Louisiana Eats! Food personality, culinary teacher and author, Poppy Tooker is passionate about food and the people who bring it to the table.