Yuca and Calabaza Salad
Jerry Delgado grates the hard-boiled eggs on the large holes of a box grater to give them just the texture that’s needed to make this salad extra creamy. We prefer boiling the tubers in separate pots to minimize the chance of overcooking.
1 pound yuca or cassava, peeled and cut into 1-inch chunks (about 2 cups)
1 pound calabaza or winter squash, peeled and cut into 1-inch chunks (about 2 cups)
Salt, to taste
1/4 cup mayonnaise
1 onion, chopped
2 garlic cloves, minced
1 tablespoon olive oil
2 hard-cooked eggs, peeled and grated
Put yuca in a large saucepan and the calabaza in a second pan. Fill both with enough salted water to cover by 2 inches. Bring to boil over medium-high heat. Reduce heat and simmer about 15 minutes. Watch carefully that you cook just until vegetables are tender not mushy. Drain both pans well and let vegetables cool.
Meanwhile place mayonnaise, onions, salt and garlic in a small bowl. Whisk as you drizzle in the olive oil. Add half the grated eggs and fold into the dressing.
Place vegetables in a large bowl. Add mayonnaise mixture and gently toss until combined. Garnish with remaining grated eggs. Makes about 8 (1/2-cup) servings.
Source: Adapted from Jerry Delgado.
Per serving: 154 calories, 20 percent from fat, 3.5 g fat, 1 g sat fat, 2 g mono fat, 56 mg cholesterol, 3 g protein, 28 g carbs, 2 g fiber, 85 mg sodium.