Green Bananas in Balsamic Olive Oil Vinaigrette

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Green Bananas in Balsamic Olive Oil Vinaigrette

 

2 cups milk

Salt

4 pounds green bananas -- halved crosswise

2/3 cup balsamic vinegar

Ground black pepper

1 2/3 cups olive oil

1 cup Kalamata olives -- pitted, quartered

4 bay leaves

 

TO PREPARE: Bring milk and 2 quarts water to boil in a

soup kettle. Add 1 tablespoon salt and bananas. Bring

to boil and simmer until bananas are cooked but still

firm, 20 to 25 minutes. Drain, peel, and cut bananas,

crosswise, into 1/2-inch thick slices.

 

Mix vinegar and 1 tablespoon pepper in a large

nonreactive bowl. Whisk in oil in a slow, steady

stream. Stir in olives, bay leaves, and banana slices.

Let stand at room temperature at least 1 hour, then

serve.

 

(Can be refrigerated overnight.)

 

Description:

" A tropical salad with bananas boiled in milk and

dressed with olive

oil, balsamic vinegar and black olives. "

Cuisine:

" Puerto Rican "