If like me, you love to cook, you probably have some recipes that have become so commonplace for you that you can't imagine how special they could be for others. Twenty or more years ago, one of my sisters prepared this vinaigrette for a get-together with friends...
...When I tasted it, I felt like I was in heaven. Immediately, I asked her how it was possible that she had never prepared it for us in the family. She was very surprised and gave me the recipe right away. I memorized it and a couple of days after that, I made it at home; then I made it a thousand times until I forgot how special it had been to me. Even now, I take this dish to get-togethers with friends and never fail to be asked for the recipe. The truth is, it's so simple, you'll be surprised how delicious it is, and how much your guests will like it if you dare to prepare it and take it to the party, because she is a very festive lady.
Usually a vinaigrette is an emulsion of 3 parts oil and 1 part vinegar, to which we add salt and a sweetener--usually sugar or honey.
My version of this vinaigrette doesn't contain any oil, but it's not pickled vegetables either, since the plantain in it is half boiled and the dish is eaten fresh or the next day. Strictly, I'd say that this is a plantain "pico," like when we finely chop onion, tomato, and cilantro to put on a Mexican taco. No matter what you call it, if you like vegetables and vinaigrettes, you're going to love this one.
I like to put some hot chili peppers in it;
hence, I skip the oil, so I can enjoy the spiciness without it staying with me the rest of the day.
Vegetables:
Vinaigrette:
I always start with the chili peppers. Once they're chopped, I can calculate better how much onion and cilantro I need to take from the fridge, since this is equal parts onion and cilantro (approx.).
Then finely chop the onion and cilantro.
You can use another type of onion or even green onion. It'll be just as delicious. Personally, I think the best option is red onion, since its flavor is less intense; thus you can feel the flavor of the other ingredients better. And make sure the cilantro is fresh.
Peel the plantain and cut it into small cubes, 1 cm is fine. I like to remove the vein, to obtain a more delicate texture.
Cook the plantain cubes for about 40-50 seconds in boiling water with a pinch of salt; if it's half ripe (as I prefer it). If it's unripe, for a less sweet dish, make it 2 minutes. Let it drain and cool completely.
Meanwhile, prepare the vinaigrette. In a bowl and with the help of a spoon, mix well the vinegars, lemon juice, cane sugar and salt.
To avoid breaking the plantain cubes, alternate layers of ingredients until finished. Then add the vinaigrette so that it soaks all the vegetables.
Refrigerate for at least half an hour before serving.
When the 30 minutes have passed, mix it a little, to verify that the vegetables have absorbed the vinaigrette well.
At home, we serve this vinaigrette with cassava toasts, and I usually serve it when I make vegetable soups or creams because I think they go so well together.
When consumed moderately--twice a week--, vinaigrettes are very nutritious, healthy and digestive. In addition, due to the whole mix of ingredients, this vinaigrette has a high content of vitamins and antioxidants; it helps the absorption of calcium, improves our blood pressure, and helps us to reduce blood sugar. For diabetics, we must eliminate the sugar from this recipe, but we can still use the half-ripe plantain, which will provide a sweetness that those with dietary restrictions will appreciate very well.
Today we had it with cassava toasts, pumpkin cream, and curried bean sprouts with almonds and cashews. It was good!
I've also served it at the snack table for a movie night. It tastes great on lentil patties. You can eat it alone as well; just add a little more plantain.
I hope you had found this post useful 馃榿
