Plantain Caper Salad

Name: Plantain Caper Salad
Total time: 30 min
Yield: 4 servings
Ingredients: 1 cup cider vinegar; 1 head garlic, unpeeled and split; 2 bay leaves; 2 sprigs fresh thyme; 1 tablespoon coriander seeds; 1 tablespoon black peppercorns; 2 teaspoons salt; 2 large yellow (still a little green) plantains; 2 tablespoons capers, roughly chopped; 1 tablespoon minced shallots; 2 tablespoons lemon juice; 1/2 teaspoon green curry paste, available at Asian and Indian markets; 1 tablespoon extra virgin olive oil; 1/3 teaspoon chopped thyme

Recipe from John Schenk

Adapted by Amanda Hesser

Total Time: 30 minutes
Rating: 5(5)
Comments: Read comments

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Ingredients

Yield:4 servings

1cup cider vinegar
1head garlic, unpeeled and split
2bay leaves
2sprigs fresh thyme
1tablespoon coriander seeds
1tablespoon black peppercorns
2teaspoons salt
2large yellow (still a little green) plantains
2tablespoons capers, roughly chopped
1tablespoon minced shallots
2tablespoons lemon juice
½teaspoon green curry paste, available at Asian and Indian markets
1tablespoon extra virgin olive oil
⅓teaspoon chopped thyme

Ingredient Substitution Guide

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Preparation

Step 1
In medium nonreactive saucepan, combine 4 cups water with vinegar, garlic, bay leaves, thyme sprigs, coriander, peppercorns and salt. Bring to simmer.
Step 2
Trim ends from plantains, leaving rest of peels intact. Add plantains to simmering liquid; cook until tender, about 20 minutes. Remove from heat, and let cool in liquid.
Step 3
Remove plantains from liquid; peel, and cut them into ¼-inch cubes. In stainless-steel, glass or ceramic salad bowl, combine plantains, capers and shallots. Stir to mix. In another bowl, combine lemon juice, curry paste, olive oil and chopped thyme. Stir until smooth. Add to plantains; stir to mix. Serve.