Chayote salad with tomato and roasted garlic-serrano dressing

Peel the chayote with a vegetable peeler, split it through the seed, remove the seed, square up each half and cut into strips, then dice.

Put the diced chayote in a bowl, sprinkle with salt, cover with plastic wrap poked with a couple of holes, and microwave at 100% power for five minutes.

Uncover and let the chayote cool while the dressing is made.

Peel the roasted garlic and put it in the blender jar with the roasted serranos.

Add olive oil and balsamic in a three to one proportion, and salt, and blend until smooth.

Core and dice the tomato; pour the dressing over the chayote, add the tomato and stir.

Spoon the salad into little gem lettuce leaves on a platter, sprinkle with queso anejo and scatter chive batons over.