Banana Blossom Salad
Serves: 3
Jonathan Flatley
1 January 1970
Based on User reviews:
47
Spice
45
Sweetness
55
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
White Vinegar1 tsp
Salt1 tsp
Pepper2 tsps
Lime Juice (fresh)4 tbsps
Roasted Peanut (chopped)1 cup
Sugar1 cup
WaterDirections:
1
Peel off and discard the tough, old outer layers (called bracts) of the banana blossom
2
Use a Japanese mandolin with the thinnest setting and cut into fine julienne strips; immediately plunge into large bowl of cold water and the white vinegar
3
When ready to prepare the salad, remove the julienne strips and shake off the tiny white buds (chopped up baby buds)
4
Rinse and drain
5
Squeeze dry of the excess water
6
Place 4 cups well packed strips into a bowl
7
Add the white vinaigrette and toss for a few seconds
8
Pour off the excess liquid
9
In a separate bowl, toss the shredded chicken with salt, pepper, and lime juice
10
Add the grapefruit, rau rum, and chili fish sauce and mix together thoroughly
11
To serve, mound the salad equally onto 4 separate plates
12
Top each salad with 1 tablespoon crispy shallot flakes and 1 tablespoon chopped peanuts
13
Serve immediately
14
Mix all ingredients together in a medium bowl until the sugar and salt are dissolved
15
Set aside