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Green Bananas in Balsamic-Olive Vinaigrette

Green Bananas in Balsamic-Olive Vinaigrette is a 8/21-8/27 recipe made with Milk Salt, Green Bananas, Balsamic Vinegar Ground Black Pepper, Olive Oil, and Kalamata Olives. Ready in about 1 hr 30 min, it serves 6. Scale it up or down for the number of people at the table.

Ingredients

• 2 cup
• 4 lb
• 2/3 cup
• 1 2/3 cup
• 1 cup
• 4

Method (preview)

1. 1

   TO PREPARE: Bring milk and 2 quarts water to boil in a soup kettle.

2. 2

   Add 1 tablespoon salt and bananas.

3. 3

   Bring to boil and simmer until bananas are cooked but still firm, 20 to 25 minutes.

4. 4

   Drain, peel, and cut bananas, crosswise, into 1/2-inch thick slices.

5. 5

   Mix vinegar and 1 tablespoon pepper in a large nonreactive bowl.

6. 6

   Whisk in oil in a slow, steady stream.

7. 7

   Stir in olives, bay leaves, and banana slices.

8. 8

   Let stand at room temperature at least 1 hour, then serve. (Can be refrigerated overnight.)

9. 9

   "Cook's Magazine April 1990"

10. 10

    NOTES: An intriguing tropical accompaniment for grilled chicken, fish, or meat.

11. 11

    Sweet balsamic vinegar from Italy and Kalamata olives from Greece add a cross-cultural dimension to this version of escabeche - pickled green bananas

12. 12

    Nutr. Assoc.: 0