Equipment
Ingredients
Salad Base
- 2 yellow plantains, firm but yellow, ends trimmed, scored lengthwise
- 30 g capers, drained
- 50 g red onion, finely diced
- 15 g fresh cilantro, chopped
Lemon-Curry Dressing
- 60 ml extra virgin olive oil
- 30 ml lemon juice, freshly squeezed
- 15 ml apple cider vinegar
- 5 g mild curry powder
- 10 ml agave nectar
- 2 g kosher salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 345 kcal
- Protein
- 2 g
- Carbohydrates
- 51 g
- Fat
- 15 g
- Fiber
- 4 g
- Sugar
- 5 g
- Sodium
- 376 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 11 g
- Polyunsaturated Fat
- 2 g
- Potassium
- 608 mg
- Calcium
- 20 mg
- Iron
- 1.5 mg
- Magnesium
- 60 mg
- Phosphorus
- 51 mg
- Zinc
- 0.4 mg
- Vitamin A
- 13 mcg
- Vitamin C
- 31 mg
- Vitamin E
- 2.7 mg
- Vitamin K
- 25 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.14 mg
- Riboflavin
- 0.15 mg
- Niacin
- 0.9 mg
- Folate
- 44 mcg
- Water
- 108 g
Sources: USDA FoodData Central
Method
Place the scored, unpeeled plantains into a large saucepan and cover with water. Bring to a boil over high heat, then reduce to a simmer. Cook until the plantains are fork-tender but still hold their shape, about 15 minutes at 100 C or 212 F.
Carefully remove the plantains from the water and let them cool for 5 minutes. Once cool enough to handle, peel away the skin and discard. Cut the flesh into uniform 1.5 cm cubes and place them in a large mixing bowl.
In a small mixing bowl, combine the olive oil, freshly squeezed lemon juice, apple cider vinegar, curry powder, agave nectar, kosher salt, and black pepper. Whisk vigorously until the dressing is completely emulsified.
Add the drained capers, finely diced red onion, and chopped cilantro to the bowl with the cubed plantains. Pour the emulsified lemon-curry dressing over the top and gently toss until all ingredients are evenly coated.
Allow the salad to rest at room temperature for at least 10 minutes before serving. This resting period lets the warm plantains absorb the tangy dressing and allows the flavors to meld.
Chef's Notes
- Boiling plantains with their skin on (and merely scored) is a traditional technique that prevents them from becoming waterlogged, preserving their dense, starchy texture.
- If your curry powder is somewhat raw or bitter, you can bloom it gently in the olive oil over low heat for 1 minute before whisking it with the acidic ingredients.
- For an extra layer of flavor, lightly fry the drained capers in a tiny splash of oil until crisp before adding them to the salad.
- The temperature of the plantains matters when dressing. Tossing them while still slightly warm allows the starch to readily absorb the vinegar and citrus notes.
Storage
Refrigerator: 3 days — Store in an airtight container. The plantains will absorb more dressing as they sit, intensifying the flavor.
Troubleshooting
Plantains turned to mush when tossed
Cause: Plantains were either overripe (black skin) or boiled for too long
Fix: Cannot be fixed to regain structure, but can be mashed into a flavorful dip or puree instead
Prevention: Select firm yellow plantains without too many black spots and check for doneness at the 10-minute mark
Dressing tastes overly sour or acidic
Cause: The lemons were exceptionally tart or the capers added too much residual brine
Fix: Whisk in an additional 5ml of agave nectar or olive oil to balance the acidity
Prevention: Rinse capers before use if they are heavily brined, and taste lemons before juicing
Cultural Context
Plantains are a vital carbohydrate source across Latin America, the Caribbean, and West Africa. Treating them similarly to potatoes in a cold or warm salad format demonstrates their incredible versatility. Combining them with the Mediterranean brightness of capers and lemons alongside South Asian curry powder creates a true fusion dish that highlights the global journey of these ingredients.
