Collard and Fennel Salad with Crispy Plantains

Name: Collard and Fennel Salad with Crispy Plantains
Total time: 35 min
Ingredients: 3/4 cup grapeseed oil, divided; 1 medium-size unripe green plantain, cut crosswise into 1/4-inch-thick slices; 1 1/2 teaspoons kosher salt, divided; 1/3 cup sherry vinegar; 2 tablespoons ground sumac; 1 tablespoon Dijon mustard; 1 tablespoon molasses; 1/4 teaspoon black pepper; 1 large bunch collard greens, stemmed and thinly sliced (about 6 cups); 2 medium fennel bulbs, trimmed and thinly sliced, fronds reserved and chopped to equal 1 tablespoon, for serving; 2 medium Pink Lady apples, unpeeled and thinly sliced; 2 medium shallots, halved lengthwise and thinly sliced

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Crispy, creamy smashed and twice-fried plantains act as croutons in this fresh winter salad. The two-step frying process allows the unripe green plantains to evenly cook through and develop their fruity sweetness.

By Ashleigh Shanti

Updated on February 1, 2020

Collard and Fennel Salad with Crispy Plantains Recipe — Photo: Oriana Koren

Active Time:

25 mins

Total Time:

35 mins

Yield:

6

Ingredients

3/4 cup grapeseed oil, divided
1 medium-size unripe green plantain, cut crosswise into 1/4-inch-thick slices
1 1/2 teaspoons kosher salt, divided
1/3 cup sherry vinegar
2 tablespoons ground sumac
1 tablespoon Dijon mustard
1 tablespoon molasses
1/4 teaspoon black pepper
1 large bunch collard greens, stemmed and thinly sliced (about 6 cups)
2 medium fennel bulbs, trimmed and thinly sliced, fronds reserved and chopped to equal 1 tablespoon, for serving
2 medium Pink Lady apples, unpeeled and thinly sliced
2 medium shallots, halved lengthwise and thinly sliced

Directions

Heat 1/2 cup oil in a 12-inch cast-iron skillet over medium. Working in batches, fry plantain slices until light golden, 1 minute and 30 seconds to 2 minutes per side. Transfer plantain slices to a cutting board; smash to 1/8-inch thickness using bottom of a measuring cup.
Working in batches, return smashed plantain slices to hot oil; fry over medium until golden brown and crisp, 30 seconds to 1 minute per side. Transfer plantain slices to a baking sheet lined with paper towels.
Sprinkle fried plantain slices evenly with 1/2 teaspoon salt. Let cool 10 minutes.
Meanwhile, whisk together vinegar, sumac, mustard, molasses, pepper, remaining 1/4 cup oil, and remaining 1 teaspoon salt in a large bowl. Add greens; massage mixture together with your hands until collards are wilted and tender, 1 to 2 minutes. Let stand 10 minutes.
Add sliced fennel bulb, apples, and shallots to collard mixture; toss to coat. Add plantains; fold once to incorporate. Transfer to a serving platter; sprinkle with reserved chopped fennel fronds.

Make Ahead

Dressing can be made up to 2 days in advance. Plantain chips can be made up to 4 hours in advance.

Notes

Fried plantains may be substituted with 1 cup store-bought plantain chips (about 1 1/2 ounces). Follow recipe as directed, omitting steps 1 through 3.