GREEN FIG SALAD RECIPE (GREEN BANANA).
This Green Fig or Green Bananas salad is similar to a potato salad . One bite and I can see why St. Lucians are so proud of this amazing salad recipe. The unusual mix of green bananas and salt cod will leave you craving this dish time after time.
Provided by Cynthia Burke-Hynes
Categories Other Salads
Number Of Ingredients 9
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.
GUINEOS EN ESCABECHE (GREEN BANANA SALAD)
I found this recipe as a comment on a blog that was describing how to ripen green bananas. Sometimes they are just TOO green so I plan on trying this soon. The poster went by "Kat" But then I noticed she had THREE cups of oil so I looked this up online (my Spanish skills came in handy!) and adjusted it a little. yield and time is approximate
Provided by Chef Tweaker
Categories Tropical Fruits
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut the banana with a knife by cutting off the ends of the bananas and making a cut alond the outside curves of the banana skins, but DO NOT remove the skins.
- Place the bananas in boiling water and add 1 to 2 tablespoons of salt and 2 teaspoons of oil to make them peel easier. Boil the bananas for approximately 20 minutes on medium-low heat. If you boil them too long they will come apart.
- While the bananas cook, make the Escabeche sauce by placing all the rest of the ingredients into a pot. Stir them well and place on medium heat until the mixture gets hot. Then reduce the heat to low and cook for approximately 1 hour. (Other recipes said to cook only until the onions got soft.) Remove from heat and set aside to cool to room temperature.
- The banana is done when you lightly stab it with a toothpick and it is tender but firm. Peel off the skins and cut the bananas in 1 inch size rounds and put them in a glass or "Tupperware" bowl. Add the sauce to the bananas. Stir and mix well. Cover them and let them cool off. After they cool off place them in the refrigerator for 2 hrs or longer -- the longer the better. Serve and eat.
POTATO AND GREEN BANANA SALAD
This is a very different type of potato salad. I've only made it once (years ago) but it IS quite good. You MUST use green, underripe bananas. Perhaps even plantains would do? Prep/cook time does not include chilling time.
Provided by Parsley
Categories Potato
Time 30m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Cook potato cubes in boiling, salted water until firm-tender, about 8 to 10 minutes.
- Add sliced bananas to the potato pot during the last minute of cooking. Drain and rinse with cold water
- In a large serving bowl, combine the bananas and potatoes with sliced onions, and olives.
- In a small bowl, whisk together the oil, vinegar, mustard, sugar, salt and pepper. Pour this dressing over the salad.
- Cover and refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 413.1, Fat 18.9, SaturatedFat 2.7, Sodium 699.3, Carbohydrate 61, Fiber 6.8, Sugar 18.8, Protein 4.4
JOY'S GREEN BANANA SALAD
A recipe from my kitchen when I was in Puerto Rico made with green bananas, sweet onion and bacon in a vinegar dressing. I have served it to my North American friends and they love it as well. It is great to serve instead of the same ol' potato salad. Dare to try something new?
Provided by Joy
Categories Salad Vegetable Salad Recipes
Time 50m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 216.5 calories, Carbohydrate 31.1 g, Cholesterol 80.6 mg, Fat 6.5 g, Fiber 0.6 g, Protein 11 g, SaturatedFat 1 g, Sodium 135.5 mg, Sugar 2 g
POTATO SALAD WITH GREEN BEANS
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 2 pounds quartered Yukon Gold potatoes in salted boiling water until tender, adding 1/2 pound halved green beans in the last 4 to 5 minutes. Drain and rinse under cold water. Whisk 1/3 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons grainy mustard, 1/4 cup chopped mixed herbs, 1 tablespoon lemon juice and salt and pepper to taste. Toss with the vegetables along with 2 chopped celery stalks and 1/2 sliced red onion.
GREEN BANANA SALAD
Sometimes that's all you can find at the local supermarket. Don't get frustrated, try this instead.
Provided by Julie Bs Hive
Categories Salad Dressings
Time 15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat bananas, the 2 cups of water and salt to boiling; reduce heat. Cover and simmer until bananas are tender, about 5 minutes. Drain and cool.
- Cut bananas crosswise into 1/2" slices. Toss bananas and remaining ingredients with Vinaigrette Dressing.
POTATO AND GREEN BEAN SALAD
Whether eaten warm or out of the fridge, this bright, crunchy potato salad pairs perfectly with grilled meats like pork, steak or chicken.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Simmer green beans in salted water until barely tender and bright green, 2 to 3 minutes. Remove with a slotted spoon or wire-mesh skimmer, and transfer to a bowl of ice water. Drain, and pat dry. Add potatoes to the same pot of salted water, and simmer until tender, about 12 minutes. Drain potatoes, and halve them. Whisk together olive oil, lemon juice, mustard, and thyme in a large bowl. Add potatoes, beans, and red onion. Gently toss. Season with salt.
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