LA SALADE DE LEYRITZ (from Martinique, for 6 to 8)
4 green (unripe) bananas (if green bananas aren’t available, use firm ripe bananas and eliminate boiling them in step 1)
1 large tomato, peeled, seeded and coarsely chopped
1 medium cucumber, peeled and coarsely chopped
1 cup sliced celery
2 medium carrots, scraped and shredded
1 medium avocado, sliced
- Peel the green bananas by cutting through the skin, lengthwise, in 2 or 3 places, then peeling off the skin in sections. Put the bananas into a saucepan with enough cold, salted water to cover and cook, covered, until they are tender, 10 to 15 minutes. Drain, cool and cut crosswise into ½ inch slices.
- Mix all of the ingredients, except the lettuce, lightly together. Add enough vinaigrette to coat the salad lightly and toss again. Line a salad bowl with the lettuce and fill with the banana mixture.
adapted from Elisabeth Lambert Ortiz, The Complete Book of Caribbean Cooking