Banana blossom salad

  • 2 small banana blossoms, or 1 litre of well-packed finely julienned banana blossom strips
  • 2 tbsp. white vinegar
  • 4 tbsp. white vinaigrette, recipe follows
  • 300g shredded, poached chicken breast
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 2 tsp. fresh lime juice
  • 1 ruby red grapefruit, sectioned and each segment torn into thirds, optional
  • 2 tsp. chopped rau rum (Vietnamese mint), or regular mint
  • 6 tbsp. chilli fish sauce
  • 4 tbsp. crispy shallot flakes
  • 4 tbsp. chopped roasted peanuts
  • For the white vinaigrette
  • 170g sugar
  • 1 tsp. salt
  • 250ml white vinegar
  • 250ml water
1) 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.

2) In a separate bowl, toss the shredded chicken with salt, pepper, and lime juice. Add the grapefruit, rau rum, and chilli fish sauce and mix together thoroughly.

3) 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.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

4) For the white vinaigrette: Mix all ingredients together in a medium bowl until the sugar and salt are dissolved. Set aside.

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