PracticaFirst to rec
“We sorely miss one of our NYC favorites, Williamburg's former Llama Inn, and make this extremely difficult to describe salad? to commemorate it as often as possible. Which, full disclosure, is not that often due to the remarkable effort required to pull this off.
INGREDIENTS
Banana Mayonnaise:
Yield: 40 Servings
2 egg yolks
2 tbs mustard
2 tbsp apple cider vinegar
1.75 cups neutral oil
5 whole, unpeeled bananas
2 cups sour cream
Quinoa:
Yield: 1 serving
.5 cups cooked white quinoa
Neutral oil
.25 cups cooked red quinoa
Fried Bananas:
Yield: 1 serving
1 banana
Apple Cider Vinaigrette:
Yield: 10 servings
1.5 cups apple cider vinegar
2.5 tbsp sugar
1 cup neutral oil
To Assemble and Serve
Yield: 1 serving
.25 cups cashews, toasted
.25 cups very thick bacon, cut into ½-inch cubes if possible
5 cherry tomatoes, halved
.25 avocado, cubed
1 tbsp mint, chopped
1 tbsp parsley, chopped
1 tbsp chives, chopped
3 tbsp red onion brunoise
Salt
Trust me, I know. Here's how to make each piece.
For the Banana Mayonnaise:
In a food processor, combine egg, mustard, pinch of salt, and vinegar. With the motor running, drizzle in oil to emulsify. Adjust consistency with water if needed. Set aside.
Heat oven to 225ºF. Place bananas on a parchment-lined sheet tray and roast 1 to 2 hours, until completely soft. Peel and add fruit to a blender with your Mayonnaise, sour cream, water, and salt to taste. Purée until smooth and pass through a chinois. Set aside.
For the White and Red Quinoa:
Heat oven to 325ºF. Spread white quinoa onto a sheet pan and dry in oven. Remove from oven and reserve. Heat some neutral oil in a pan over high flame and fry red quinoa until crisp; drain on paper towels. Set both aside separately.
For the Fried Bananas:
Heat oil in a deep fryer to 350ºF. Fry banana until dark; drain on paper towels and cool. Once cooled, peel and slice into ¼-inch rounds. We will only use half a fried banana per serving.
For the Apple Cider Vinaigrette:
In a blender, combine vinegar, salt (to taste), and sugar. With the motor running, drizzle in neutral oil to emulsify. Strain through a chinois.
To Assemble and Serve:
In a bowl, toss to combine cashews, bacon, 2.5 tbsp Banana Mayonnaise, and tomatoes. Then add avocado and lightly fold in so it retains its shape. Spoon onto a plate and cover with Fried Bananas. In a separate bowl, combine White and Red Quinoas, chopped herbs, 3.5 tbsp Apple Cider Vinaigrette, and onion. Season with salt. Cover Fried Bananas mixture with quinoa salad.
Congratulations — this is about as annoying as salads get. The good news is that you've made a mind blowingly delicious dish.”
