Equipment
Ingredients
Salad Base
- 2 yellow plantains, firm but yellow, ends trimmed, scored lengthwise
- 30 g capers, drained
- 50 g red onion, finely diced
- 15 g fresh cilantro, chopped
Lemon-Curry Dressing
- 60 ml extra virgin olive oil
- 30 ml lemon juice, freshly squeezed
- 15 ml apple cider vinegar
- 5 g mild curry powder
- 10 ml agave nectar
- 2 g kosher salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Method
Place the scored, unpeeled plantains into a large saucepan and cover with water. Bring to a boil over high heat, then reduce to a simmer. Cook until the plantains are fork-tender but still hold their shape, about 15 minutes at 100 C or 212 F.
Carefully remove the plantains from the water and let them cool for 5 minutes. Once cool enough to handle, peel away the skin and discard. Cut the flesh into uniform 1.5 cm cubes and place them in a large mixing bowl.
In a small mixing bowl, combine the olive oil, freshly squeezed lemon juice, apple cider vinegar, curry powder, agave nectar, kosher salt, and black pepper. Whisk vigorously until the dressing is completely emulsified.
Add the drained capers, finely diced red onion, and chopped cilantro to the bowl with the cubed plantains. Pour the emulsified lemon-curry dressing over the top and gently toss until all ingredients are evenly coated.
Allow the salad to rest at room temperature for at least 10 minutes before serving. This resting period lets the warm plantains absorb the tangy dressing and allows the flavors to meld.
Chef's Notes
- Boiling plantains with their skin on (and merely scored) is a traditional technique that prevents them from becoming waterlogged, preserving their dense, starchy texture.
- If your curry powder is somewhat raw or bitter, you can bloom it gently in the olive oil over low heat for 1 minute before whisking it with the acidic ingredients.
- For an extra layer of flavor, lightly fry the drained capers in a tiny splash of oil until crisp before adding them to the salad.
- The temperature of the plantains matters when dressing. Tossing them while still slightly warm allows the starch to readily absorb the vinegar and citrus notes.
Storage
Refrigerator: 3 days — Store in an airtight container. The plantains will absorb more dressing as they sit, intensifying the flavor.
