BANANA BLOSSOM SALAD
Unlike the purple bulb banana blossom from Hawaii, Mexico and South America that is available and used in the USA, Chef Khai remembers the lovely white, tender banana blossoms he enjoyed in Vietnam. To julienne the banana blossoms, Chef Khai uses the thinnest setting on a Japanese mandolin. It is important to soak the strips in a large bowl of cold water with white vinegar to prevent discoloration.
Provided by Food Network
Categories main-dish
Time 10m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Peel off and discard the tough, old outer layers (called bracts) of the banana blossom. 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. When ready to prepare the salad, remove the julienne strips and shake off the tiny white buds (chopped up baby buds). Rinse and drain. Squeeze dry of the excess water. Place 4 cups well-packed strips into a bowl. Add the White Vinaigrette and toss for a few seconds. Pour off the excess liquid.
- In a separate bowl, toss the shredded chicken with salt, pepper, and lime juice. Add the grapefruit, rau rum, and chili fish sauce and mix together thoroughly.
- To serve, mound the salad equally onto 4 separate plates. Top each salad with 1 tablespoon crispy shallot flakes and 1 tablespoon chopped peanuts. Serve immediately.
- Mix all ingredients together in a medium bowl until the sugar and salt are dissolved. Set aside.
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Lee Jr
[email protected]I'm not sure what I was expecting, but this salad definitely exceeded my expectations! The banana blossom was perfectly cooked, and the dressing was light and flavorful. I will definitely be making this salad again.
Alejandra Gil
[email protected]Nope.
Mani g
[email protected]This salad was a bit of a disappointment. The banana blossom was tough and fibrous, and the dressing was bland. I wouldn't recommend this recipe.
Susma Sanu
[email protected]Yum!
Maria Wukawitz
[email protected]I'm always looking for new ways to incorporate more vegetables into my diet, and this salad is a great option! The banana blossom is a unique and delicious ingredient that adds a lot of flavor and texture to the dish.
John D
[email protected]This salad is a great way to use up leftover banana blossoms. I also like that it's a healthy and refreshing dish that's perfect for a summer lunch or dinner.
Malik zaman
[email protected]Meh.
Mya Lanferman
[email protected]I thought this salad was just okay. The banana blossom was a bit too crunchy for my taste, and the dressing was a little too tangy.
MD ROHAN HASSAN
[email protected]This salad was easy to make and so refreshing! I especially loved the combination of flavors and textures. The banana blossom added a nice crunch, and the dressing was light and flavorful.
Salifu Bort
[email protected]Not bad!
JACKSON ZULUFAT
[email protected]I've been looking for a new salad recipe to try, and this one definitely hit the spot! The banana blossom is a new ingredient to me, but I really enjoyed its mild flavor and crunchy texture.
Taskeen Khan
[email protected]This salad was a delightful surprise! I love how the banana blossom adds a unique flavor and texture to the dish. The dressing was also a perfect complement, with just the right amount of tanginess and sweetness.