Yield: 6 servings
|½ cup||Vegetable oil|
|2 mediums||Yellow onions; thinly sliced|
|2¼ pounds||Green bananas; peeled, and|
|\N \N||Sliced 1/4\" thick|
|2 tablespoons||White wine vinegar|
|\N \N||Salt; to taste|
|\N \N||Freshly-ground black pepper; to taste|
|\N \N||Juice of 1 lime|
Mix all the ingredients as for potato salad. Let them sit for 1 hour or so before serving. This recipe serves 6 as a side dish.
Comments: Craig, my assistant, and I were very surprised to see this sala on the menu of a delightful Puerto Rican restaurant in Miami called El Coqui, or The Little Frog. They fed us very well and we finally realized that plantains and green bananas are just as versatile as potatoes. This recipe is a perfect example.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 10-23-1991 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.