Have you ever added sauteèd plantains to your salad?! Neither had I until I read about it in this issue of Bon Apetit. And then found this amazing Collard, Fennel salad with Plantians and Sumac from Chef Ashleigh Shanti from a restaurant called Benne on Eagle in Asheville, NC. I didn’t have all the ingredients, nor could I quiiiite do it with raw collards, so here is my tweaked version of this amazing salad, plus my notes in case you care 🤣🤷🏻♀️.
Additionally. Just one more thing. Parsely is highly underrated IMO. I promise, it’s not just a garnish, but can actually be a great and delicious way to pack an antioxidant punch. Especially if eaten raw in a salad like this! Try it, you’ll like it. I promise. The original salad called for raw collard greens with the Parsely, but I’m a wimp and couldn’t quite handle it. So I swapped the collards for kale and sauteèd the plantains instead of frying them. The original is probably better, but this was amazing enough for me. Try it and let me know what you think!
Oh! The original recipe also called for something called Sumac, which I didn’t have and couldn’t find, so I used lime and ACV for a zippy replacement. This salad really hits all the right notes. It’s got a lot of texture, a ton of flavor, it’s sweet, tangy, zippy and just amazing. You never knew Parsely could taste so good and pack so many antioxidants at the same time!
- 1/4C coconut oil or coconut oil spray
- 1 ripe plantain, peeled, sliced ¼” thick
- ¼ cup extra-virgin olive oil
- 3 Tbsp. ACV, sherry or red wine vinegar
- 2 Tbsp. fresh lime juice
- 1 Tbsp. Dijon mustard
- 1 Tbsp. maple syrup
- 1 bunch kale; washed, de-veined and ripped or thinly sliced
- 1 fennel bulb, fronds reserved, bulb thinly sliced
- 1 bunch parsely
- 1 cup blueberries*
- Heat coconut oil in a small skillet, over medium-high heat. Cook plantain coins for about 2-3 minutes on each side or until golden brown. Option to smash the plantains once flipped. This makes them a little flatter and crunchier. Transfer to paper towels to let cool 10 minutes.
- Massage kale in oil of choice and a little lime. Toss the massaged kale, parsely and thinly sliced fennel together.
- Whisk olive oil, vinegar, lime juice, mustard and maple syrup until all ingredients are well incorporated.
- Toss the fennel, kale+parsely mixture with the vinaigrette you just made and let it rest for a bit to let the flavors combine.
- To serve, toss plantains into the salad. Divide among bowls and top with fennel fronds.
*You can also add a fruit to this like blueberries or blackberries for event more zip, but I really liked it just like this!!