| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Puerto Rican |
Frugal02 |
6 |
servings |
INGREDIENTS
| 1/2 |
c |
Vegetable oil |
| 2 |
md |
Yellow onions; thinly sliced |
| 2 1/4 |
lb |
Green bananas; peeled, and |
|
|
Sliced 1/4" thick |
| 2 |
tb |
White wine vinegar |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
Juice of 1 lime |
INSTRUCTIONS
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@prodigy.com
~or- MAD-SQUAD@prodigy.net
09-06-1995
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.
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