Banana blossom salad

Discover the unique blend of flavors and textures in this refreshing banana blossom salad. Perfectly seasoned with a zesty dressing for a delightful culinary experience.

Ingredients:

• 2 small banana blossoms, or 4 cups well-packed finely julienned banana blossom strips
• 2 tablespoons white vinegar
• 4 tablespoons White Vinaigrette, recipe follows
• 2 cups shredded, poached chicken breast
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 teaspoons fresh lime juice
• 1 ruby red grapefruit, sectioned and each segment torn into thirds, optional
• 2 teaspoons chopped rau rum (Vietnamese mint), or regular mint
• 6 tablespoons chili fish sauce
• 4 tablespoons crispy shallot flakes
• 4 tablespoons chopped roasted peanuts
• 1 cup sugar
• 1 teaspoon salt
• 1 cup white vinegar
• 1 cup water

Instructions:

1. Remove and discard the tough outer layers of the banana blossom. Use a mandolin on the thinnest setting to slice into fine strips, then place them immediately in a large bowl of cold water with white vinegar. Before making the salad, take out the strips, remove the tiny white buds, and rinse them well. Squeeze out any excess water and place the packed strips in a bowl. Toss them with White Vinaigrette, then drain off any extra liquid. 
2. In another bowl, combine the shredded chicken with salt, pepper, and lime juice. Mix in grapefruit, rau rum, and chili fish sauce until well blended. 
3. Divide the salad evenly among 4 plates. Sprinkle 1 tablespoon of crispy shallot flakes and 1 tablespoon of chopped peanuts on each serving. Serve immediately.
4. Combine all the ingredients in a medium bowl until the sugar and salt dissolve. Set the mixture aside. 

Summary:

• Calories: 4757 kcal
• Fat: 34 g
• Protein: 134 g
• Carbs: 973 g
• Potassium: 7086 mg
• Magnesium: 748 mg