Plantain Caper Salad

• 1 cup cider vinegarvinegar
• 1 head garlic, unpeeled and splitgarlic
• 2 bay leavesbay-leaf
• 2 sprigs fresh thymethyme
• 1 tablespoon coriander seedscoriander
• 1 tablespoon black peppercornspeppercorn
• 2 teaspoons saltsalt
• 2 large yellow (still a little green) plantainsplantain
• 2 tablespoons capers, roughly choppedcapers
• 1 tablespoon minced shallotsshallot
• 2 tablespoons lemon juicelemon-juice
• 1/2 teaspoon green curry paste, available at Asian and Indian markets
• 1 tablespoon extra virgin olive oilextra-virgin-olive-oil
• 1/3 teaspoon chopped thymethyme

1. 01In medium nonreactive saucepan, combine 4 cups water with vinegar, garlic, bay leaves, thyme sprigs, coriander, peppercorns and salt. Bring to simmer.
2. 02Trim ends from plantains, leaving rest of peels intact. Add plantains to simmering liquid; cook until tender, about 20 minutes. Remove from heat, and let cool in liquid.
3. 03Remove plantains from liquid; peel, and cut them into 1/4-inch cubes. In stainless-steel, glass or ceramic salad bowl, combine plantains, capers and shallots. Stir to mix. In another bowl, combine lemon juice, curry paste, olive oil and chopped thyme. Stir until smooth. Add to plantains; stir to mix. Serve.

Calories

242 kcal

Protein

3 g

Fat

4 g

Saturated fat

1 g

Carbs

51 g

Fiber

4 g

Sugar

24 g

Sodium

536 mg

Cholesterol

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