Tenerife SaladTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation tiem: 20 minutes
Marinating time: 5 minutes
Cooking time: A few minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:165.9 kcal
Proteins:7.2 g
Fats:13.3 g
Carbohydrate:10.3 g
Fibers:1.7 g
Sugar:5.3 g
Cholesterol:31.2 mg
Sodium:275 mg
Calcium:37.3 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
250
g
cooked shrimp
55
g
shelled walnuts
2
bananas, slightly underripe
1
orange, juice only
1
head of frisée lettuce
400
small bowl of thick mayonnaise
pepper and nutmeg
METHOD
- Wash the lettuce, removing the greenest and toughest parts, and chop the rest.
- Peel the bananas and cut into rounds.
- Peel the cooked shrimps.
- Place the lettuce on individual plates and top with the banana slices and shrimps. Sprinkle the chopped nuts over top.
- Combine the mayonnaise with the orange juice, spoon onto the salad and season with pepper and nutmeg.
CHEF'S NOTES
This original salad combines bananas - an important fruit in the economy of the island of Tenerife - with shrimp, or sometimes with saura or denté, a white fish not unlike sea bass (in this case cut into skinless boneless steaks), as well as the local escarole, which is mild and not at all bitter. Everything is dressed with mayonnaise thinned with orange juice and sprinkled with chopped nuts to create a contrast of textures. You can use any kind of fish - the firmness of monkfish, for instance, makes it well-suited to this recipe. In this case, sauté the fish in a skillet in a little oil and serve it hot on the cold greens.
