Banana Blossom Salad

Menu Part: 
Salad
Cuisine Type: 
Asian
Serves: 
4

Bananas, chicken and peaches come together in this exotic salad. Asian inspiration makes this artfully plated salad a real treat.

Ingredients

2 cups lemon juice
2 cups lemongrass syrup
1 cup fish sauce
1 banana flower (see note)
Dash lime juice
Dash sugar
1 boneless, skinless chicken breast, grilled
2 fresh peaches
1/4 cup chopped Thai basil
1/4 cup chopped cilantro
1/4 cup chopped laksa leaf
1 tbsp. chopped lemongrass
1/4 cup julienne fresh ginger
2 jalapeños, chopped
1/4 cup sliced shallots, deep-fried
1/4 cup shelled peanuts, deep-fried and crushed

Steps

1. In saucepan, combine lemon juice, lemongrass syrup, and fish sauce for dressing; bring to a boil. Boil 2 min.; cool.

2. Peel outer leaves of banana flower; discard. Slice tender inner leaves finely; soak in water with lime juice and sugar.

3. Julienne chicken breast and peaches. Toss with basil, cilantro, laksa, and lemongrass; add ginger, jalapeños, shallots, and peanuts; toss lightly.

4. Add 1 cup dressing; toss lightly. Chill until ready to serve. For service, drain banana

Note:
Banana flowers and laksa leaves are available from Asian markets or specialty produce purveyors.

More From FoodService Director

Industry News & Opinion

This semester, the East Quad dining team at the University of Michigan in Ann Arbor is taking steps to offer more authentic global cuisine , Michigan Daily reports.

The team has partnered with the Office of Student Life to start a conversation with students on how best to create and serve Middle Eastern and North African cuisine. Additionally, the university invited chefs from Japan and India to campus to help its chefs create more authentic recipes.

The school’s push for more accurate global cuisine was partially inspired by an international food event that got cancelled...

Industry News & Opinion
Madison food truck

The Madison Metropolitan School District in Madison, Wis., has partnered with a local organization to debut a food truck that will serve healthy, locally sourced lunch options for Madison high school students, according to The Capital Times .

The truck, which was donated by the Emmi Roth Cheese Co., will visit four high schools Tuesday through Friday, spending a day at each campus. Students who qualify for free or reduced-price lunch can use the food truck as they would the school cafeteria for no-cost or discounted meals.

Members of MMSD and partner organization REAP Food...

Industry News & Opinion

Identifying prospective employees may be less challenging for foodservice operators than getting would-be recruits to complete the hiring process , according to a new study of why job applicants bail.

The report shows that nearly three out of fours applicants (74%) will drop their effort to be hired if they suspect management is racist, and two out of three (62%) will flee if they learn of sexual harassment allegations. Roughly the same proportion (65%) will halt their pursuit if they encounter indications of a gender gap in pay.

About half (45%) of candidates won’t show...

Menu Development
zoodles

Here’s how two operations are spotlighting produce this season.

Oodles of zoodles

Binghamton University underscored its growing focus on plant-based options with a recent zoodle pop-up on campus. The pop-up, which served vegetable noodle bowls in vegan and vegetarian varieties, sold out of the dishes in four hours. The Binghamton, N.Y., school aims to add zoodles to its regular menu in the fall.

A buffet boost

The dining team at Miami University in Oxford, Ohio, recently re-evaluated its buffet offerings with an eye toward adding healthy options. It updated the fruit and...

FSD Resources