Plantain Salad Imoyo Recipes

Steps:

• Trim the ends of the plantain, then peel and slice on the bias into ½-inch (1.24) pieces.
• In a large skillet, heat about ⅛ inch (3 mm) canola oil over medium-high heat.
• Add the plantains and fry until golden brown, 2-3 minutes per side. Transfer to a paper towel-lined plate and season with salt.
• Remove all but 1 tablespoon of oil from the skillet. Add the onion and red bell pepper and cook until they are slightly softened, but still have some crunch, 3-4 minutes. Remove the pan from the heat.
• Make the honey dressing: In a small bowl, whisk together the apple cider vinegar, honey, Dijon, and salt. While whisking, slowly drizzle in the oil until the dressing is emulsified.
• When ready to serve, divide the arugula between 2 bowls. Top with the sautéed peppers and onions, fried plantains, sliced avocado, green onions, pistachios, and cilantro. Season with salt and pepper. Drizzle the dressing over the salad.
• Enjoy!

Steps:

• Heat the oven to 350 degrees. Leaving the plantain skin on, cut each plantain in half, lengthwise down the middle. Place the plantains cut-side up on a baking sheet. Drizzle with 1 tablespoon olive oil and bake until tender, and a skewer or knife inserted goes all the way through, about 40 minutes. Remove the plantains and set the broiler to high with a rack 6 to 8 inches from the heat source.
• While the plantains are baking, in a small bowl, combine the brown sugar, ginger and 2 tablespoons of lemon juice. Whisk to dissolve the brown sugar, then stir in 2 tablespoons of olive oil.
• In a large bowl, combine the beans, minced onion and cayenne with 2 tablespoons olive oil, 2 tablespoons lemon juice and 1 tablespoon lemon zest. Toss and set aside.
• Once cool enough to handle, about 5 minutes, remove the plantain skins and discard. Break each plantain into pieces, about 2 to 3 inches long, and place back on the baking sheet. Drizzle the plantains with the brown sugar mixture and toss to coat. Move the plantains to one side of the baking sheet. Lay the trimmed scallions on the empty side of the sheet and drizzle with the remaining 1 tablespoon of olive oil. Rub the oil into the scallions to coat evenly. Season the entire sheet with salt.
• Broil the plantains and scallions until the glaze is set and deeply caramelized in spots, and the scallions are charred along the length of each, about 5 to 12 minutes, rotating halfway through. If the plantains are at risk of burning, pull the plantains from the oven before the scallions have finished.
• Move the scallions to a board, chop and add to the bowl with the beans. Season the beans with salt, toss to combine and transfer to a serving platter.
• Top the beans with the glazed plantains. Garnish with fresh dill, cilantro and a drizzle of olive oil. Serve over a bed of greens, as a vegetarian side, or topped with a jammy egg.