Chayote Salad with Tomato and Roasted Garlic Dressing - Rick Bayless

Ingredients

• 4 garlic cloves, unpeeled
• Fresh hot green chile to taste (I like 2 serranos or 1 jalapeño), stemmed
• 3 medium (about 1 1/2 pounds total) chayote
• Salt
• 3/4 cup vegetable oil, olive oil or a mixture of the two
• 1/4 cup balsamic vinegar
• 1 large (10 oz) tomato, cored and cut into ¼-inch pieces
• 2 green onions, roots and wilted outer leaves removed, cut crosswise into ¼-inch pieces
• Little Gem lettuce or inner romaine leaves, for serving
• Mexican queso añejo, for serving