Collard and fennel salad with crispy plantains
Discover the perfect balance of flavors in this collard and fennel salad topped with crispy plantains. A refreshing and unique culinary experience awaits!
Ingredients:
- 3/4 cup grapeseed oil, divided
- 1 medium-size unripe green plantain, cut crosswise into 1/4-inch-thick slices
- 1 1/2 teaspoons kosher salt, divided
- 1/3 cup sherry vinegar
- 2 tablespoons ground sumac
- 1 tablespoon Dijon mustard
- 1 tablespoon molasses
- 1/4 teaspoon black pepper
- 1 large bunch collard greens, stemmed and thinly sliced (about 6 cups)
- 2 medium fennel bulbs, trimmed and thinly sliced, fronds reserved and chopped to equal 1 tablespoon, for serving
- 2 medium Pink Lady apples, unpeeled and thinly sliced
- 2 medium shallots, halved lengthwise and thinly sliced
Instructions:
- Heat 1/2 cup of oil in a 12-inch cast-iron pan on medium heat. Fry plantain slices in batches until they turn a light golden color, which should take around 1 minute and 30 seconds to 2 minutes per side. Move the plantain slices to a cutting board and flatten them to a thickness of 1/8 inch using the bottom of a measuring cup.
- In batches, return the flattened plantain slices to the hot oil and fry until they are a golden brown, crispy perfection, about 30 seconds to 1 minute per side. Place the fried plantains on a baking sheet lined with paper towels.
- Evenly sprinkle the fried plantain slices with 1/2 teaspoon of salt. Allow them to cool for 10 minutes.
- While the plantains are cooling, whisk together vinegar, sumac, mustard, molasses, pepper, the remaining 1/4 cup of oil, and the remaining 1 teaspoon of salt in a large bowl. Add the greens and massage the mixture with your hands until the collards are softened and tender, typically 1 to 2 minutes. Let it sit for another 10 minutes.
- Add the sliced fennel bulb, apples, and shallots to the collard mixture; mix well to coat everything. Then, add the plantains and fold once to combine. Transfer the mixture to a serving platter and garnish with the reserved chopped fennel fronds.
Summary:
- Calories: 2384 kcal
- Fat: 170 g
- Protein: 22 g
- Carbs: 226 g
- Potassium: 5059 mg
- Magnesium: 355 mg