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Green Bananas In Balsamic-Olive Vinaigrette appetizers, salads, summer, spring, side dish puerto rican 2 cups milk Salt 4 pounds green bananas; halved crosswise 2/3 cup balsamic vinegar Ground black pepper 1 2/3 cups 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.) NOTES : A tropical salad with bananas boiled in milk and dressed with olive oil, balsamic vinegar and black olives. 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. 0 0 2142 0 0 0 26531 0 Contributor: Cook's Magazine April 1990 Yield: 6 servings Preparation Time: 1:30 Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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