Green Fig Banana Salad Food

GREEN FIG SALAD RECIPE (GREEN BANANA).

Steps:

• 1. Prepare salt cod by simmering in water for 1/2 hour, drain salty water, add fresh water, and repeat 2 more times. After final simmer, drain and using a fork or your hands, break cod into small shredded bits.
• 2. The green cooking bananas will be very firm and difficult to peel. If there is a sap, do not get on clothing as it will stain, add vegetable oil to hands for easy handling. Trim off stem from both ends and run a knife down the full length of banana the depth of the peel. Cover with salted water and bring to a boil for 10 to 15 minutes, the cut you made will open up and allow for easy removal of the peel. The water will discolour while boiling, this is natural. Allow Bananas to cool, remove and chop into 1" pieces similar to potato salad.
• 3. Dice the bell peppers, chop scallions and parsley. Place a nonstick frying pan on a medium heat with the olive oil and add scallions, garlic, cod bits, green peppers and pepper. A HOT pepper may be added if you like the added heat. Turn down heat to med low and saute to bring out the natural flavours of these ingredients. Allow to cool.
• 4. In a large bowl place the diced (cooked and cooled) bananas, then top with the flavored ingredients (whiched should be cooled) and add mayonnaise. Taste to check for saltiness and adjust if necessary. Give it a good mix and Chill in refrigerator to allow flavours to get happy.

GREEN FIG (BANANA) SALAD

Steps:

• Wash and peel the green bananas.Boil for approximately 10 minutes and drain.
• Cut up the bananas into 1/2" pieces.
• Add the celery, sweet pepper, pimento, onion, salt, mayonnaise, mustard and pepper to taste.
• Add the peas and carrots and mix thoroughly. Served chilled.

JOY'S GREEN BANANA SALAD

Steps:

• Bring a large pot of water to a boil. Cut the ends off of the bananas, and make a slit lengthwise down the peel. Cook bananas in boiling water until tender (similar to a potato). Drain, cool, and remove peels. Cut into small chunks and place in a serving bowl. Drizzle 1 tablespoon of olive oil over the pieces, and stir to coat.
• Meanwhile, heat the remaining tablespoon of oil in a skillet over medium-high heat. Add shrimp and crab, and fry until cooked through, about 5 minutes. Set aside to cool.
• Add onions, green pepper and seafood to the bananas in the bowl. In a separate bowl, whisk together the red wine vinegar, sugar and bacon pieces. Pour this mixture over the bananas, and toss lightly to coat. Season with salt and pepper. Garnish with slices of hard-cooked egg if desired.