For the most contemporary look, present the salad nestled into leaves of romaine, butter lettuce or watercress.
garlic cloves, unpeeled
Fresh hot green chiles to taste (I like 2 serranos or 1 jalapeño), stemmed
(about 1 1/2 pounds total) chayote
vegetable oil, olive oil or a mixture of the two
(10-ounce) tomato, cored and cut into ¼-inch pieces
green onions, roots and wilted outer leaves removed, cut crosswise into ¼-inch pieces