Green Bananas In Balsamic-Olive Vinaigrette Recipe
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Ingredients : Green Bananas In Balsamic-Olive Vinaigrette Recipe
2 cup milk
Salt
4 lb green bananas, halved crosswise
2/3 cup balsamic vinegar
Ground black pepper
1 2/3 cup olive oil
1 cup Kalamata olives, pitted, quartered
4 bay leaves
TO PREPARE: Bring milk and 2 quarts water to boil in a soup kettle. Add 1
tablespoon salt and bananas. Bring to boil and simmer until bananas are
cooked but still firm, 20 to 25 minutes. Drain, peel, and cut bananas,
crosswise, into 1/2-inch thick slices.
Mix vinegar and 1 tablespoon pepper in a large nonreactive bowl. Whisk in
oil in a slow, steady stream. Stir in olives, bay leaves, and banana
slices. Let stand at room temperature at least 1 hour, then serve.
(Can be refrigerated overnight.)
Description:
"A tropical salad with bananas boiled in milk and dressed with olive
oil, balsamic vinegar and black olives."
Cuisine:
"Puerto Rican"
Source:
"Cook's Magazine April 1990"
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Per Serving (excluding unknown items): 689 Calories; 73g Fat (93.9%
calories from fat); 3g Protein; 8g Carbohydrate; trace Dietary Fiber; 11mg
Cholesterol; 668mg Sodium. Exchanges: 0 Fruit; 1/2 Non-Fat Milk; 14 1/2
Fat.
NOTES : An intriguing tropical accompaniment for grilled chicken,
fish, or meat. Sweet balsamic vinegar from Italy and
Kalamata olives from Greece add a cross-cultural dimension
to this version of escabeche - pickled green bananas
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Preparation Time: 1:30
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cheese - Definitions from Dictionary.com
noun . 1. the curd of milk separated from the whey and prepared in many ways as a food.