Classic Vietnamese Banana Flower Salad

1. 1

   Heat the peanut oil in a large skillet. Saute the shallots until golden brown. Leave them in the oil, and set aside to cool.

2. 2

   Squeeze fresh lime juice into the bowl of water. This will be used to prevent the banana flower slices from turning brown.

3. 3

   Peel back the dark purple layers of the banana flower until you reach layers with just a hint of purple. Using a mandoline, slice the banana flower into thin rings, beginning at the point and slicing about three-quarters of the way down. The rings will look similar to onion rings. Immediately soak the rings in the lime water until ready to use. Set aside.

4. 4

   Once the oil is cool, mix in half of the mint leaves and half of the Thai basil with the sauteed shallots.

5. 5

   Mix the dressing ingredients in a separate bowl. Heat lovers will want to add more chili.

6. 6

   When you slice the banana flower, you will end up with small bits from the center of the flower. Strain these out using a spoon. Don't worry if you don't get all of them. Remove the banana flower from the water, and combine with the shallot/mint/basil mixture, chopped peanuts, and remainder of the fresh mint and basil.

7. 7

   Toss in the dressing, and serve.

* Per serving · 4 servings · Values may vary.