This is a special five-star hotel recipe generally served in tropical countries. Although the preparation takes more time, the end result is fantastic and you will simply love to finish off this banana blossom salad once you start eating it.
Ingredients:
- 2 tbsp white vinegar
- 2 small banana blossoms
- 2 cups chicken breast, shredded and poached
- 4 tbsp White Vinaigrette
- ¼ tsp salt
- 1 ruby-red grapefruit, segmented and sectioned
- 1/8 tsp pepper
- 2 tsp lime juice, freshly squeezed
- 2 tsp chopped rau rum
- 4 tbsp peanuts, roasted and chopped
- 4 tbsp crispy flakes of shallot
- 6 tbsp chili fish sauce
Method:
- Peel off the banana blossom’s outer layers.
- Cut the blossom using Japanese mandolin on a thinnest setting into fine julienne strips.
- Take a large bowl and add cold water and white vinegar.
- Immediately plunge the julienne strips into the water.
- At the time of preparation of the salad, remove the strips from the water and shake the tiny white colored buds.
- Rinse and drain properly.
- Ensure that the strips are completely dry by squeezing them.
- Take 4 cups of such strips and put them in a bowl.
- Add white vinaigrette and toss the strips in it for few seconds.
- Drain off the excess liquid.
- Take a separate bowl and toss shredded chicken, lime juice, pepper and salt.
- Add the strips, chili fish sauce, grapefruit and rau rum and mix these ingredients thoroughly.
- Before serving, place the salad in 4 separate plates.
- Top the salad in each plate with crispy shallot flakes and chopped peanuts.
