BANANA BLOSSOM SALAD
BANANA BLOSSOM SALAD
By Chef Chris Yeo
Serves 4
Dressing:
2 Tablespoons mint
2 Tablespoon cilantro
1 Tablespoon lemongrass, finely minced
1 Tablespoon chopped garlic
2 Tablespoons chili paste
3 Tablespoons fish sauce
3 Tablespoons light corn syrup
1/3 cup lime juice
¼ cup white distilled vinegar
½ cup sugar
Place all ingredients into a blender and mix until sugar is dissolved.
1 Banana flower blossom (about 1 lb.) Finely sliced green cabbage can be substituted
8 oz. Cooked chicken breast meat, cut into fine strips
2 each Asian pear or any type of apple, cut into fine strips
6 tablespoons fresh ginger, peeled and cut into fine strips
1 cup loosely packed Rau Ram (Vietnamese mint), or regular mint, thin sliced
1 cup loosely packed cilantro, thin sliced
1 cup loosely packed Thai basil, thinly sliced
2 each finely chopped Jalapeno pepper
¼ cup toasted ground peanuts
¼ cup fried shallot rings
¼ cup dressing (see recipe above)
Remove 4 outer leaves of the banana blossom to use as a garnish. Cut off the bottom core and the tip. Using a sharp knife, start at the top of the blossom and slice crosswise into the thinnest possible strips. As you move down the blossom you will eventually encounter what looks like tiny bananas. Now remove all the leaves, discarding the baby banana pieces. Stack the leaves, roll them into a cyclinder and continue slicing. Place the blossom shreds in a bowl of cold water to cover and add 2 Tablespoons of lemon juice or white vinegar to prevent the leaves from turning brown. Use your fingers to separate the slices into rings. Let sit for 20 minutes. Drain and rinse and leave in water until ready to use, then drain again.
Place the chicken in a bowl and add half the dressing. Set aside to marinate for 20 minutes.
In a large bowl, add the banana blossom shreds, chicken, Asian pear, ginger, Rau Ram, cilantro, basil, jalapeno pepper and remaining dressing. Toss thoroughly and arrange on the reserved outer banana blossom leaves. Garnish the top with ground peanuts and fried shallots. Serve immediately.
