Banana Blossom Salad with Duck and Ginger

  • images/banana_blossom_salad.jpg

Makes 4 - 6 servings

Banana blossoms are a popular ingredient in Vietnam cooking, This unique dish is a great way to try it in a salad.

Dressing

  • 1/4 cup coconut milk
  • 1 tablespoon lime juice
  • 2 teaspoons fish sauce
  • 2 teaspoons rice vinegar
  • 1 teaspoon chili sauce
  • 1 1/2 teaspoons sugar
  • 1 teaspoon minced garlic
  • 6 thin slices ginger, julienned

  • 1 young banana blossom, julienned
  • 2 cups ice water
  • 1/4 cup lemon juice
  • 1 duck breast (about 8 ounces), cooked and shredded
  • 2 tablespoons fried shallots

Garnish

  • 1 tablespoon fried shallots
  • 1 tablespoon chopped cilantro
  • 1 small fresh red chili, seeded, thinly sliced
  • Vietnamese sorrel (rau thom)
  • Vietnamese mint (rau ram)

Directions

  1. Place all dressing ingredients into a food processor or blender and blend until smooth. Set aside.
  2. Place banana blossoms into an ice water and lemon juice bath; soak until ready to use.
  3. Drain banana blossoms well and combine with duck in a large bowl. Add dressing and toss.
  4. Transfer to a serving plate or bowl. Sprinkle with shallots, cilantro, chili and Vietnamese sorrel and mint; serve immediately.