Caramelized Plantains With Spanish Green Olive & Chorizo Salad
November 10, 2015
Plantains: 4 Plantains, blackened and ripe
1/2 C Sugar
1 tsp Salt, plus more
2 to 4 T Butter
Spanish Olive and Chorizo Salad
4 Celery stalks, trimmed and thinly sliced on the bias
1 C Pitted green olives (such as Manzanilla), thinly sliced
1/2 C Coarsely chopped parsley or a cilantro-parsley mix
1 to 2 T Spanish extra-virgin olive oil
1 Bay leaf
1/2 lb Spanish chorizo (not raw), sliced into 1/2" thick rounds and then cut into half moons
1 T Sherry wine vinegar
1 tsp Finely grated fresh lemon or lime zest
1 Lemon or lime, cut into wedges to serve on the side
2 oz ValdeÌ_n or Cabrales cheese or a fine blue cheese, crumbled
1 tsp. Black pepper
Paprika, hot or sweet - (a little kick is nice)
- Slice plantains on a sharp diagonal 1 inch wide. In large bowl, mix together sugar and salt. Working in batches, toss plantains in the mixture to coat.
- Melt half of the butter in a large saute pan over medium-high heat. Add slices of plantains to caramelize on each side, about 6 minutes total. Add butter as needed for each batch.
- Add sliced celery, olives, and parsley to a medium serving bowl. In a medium skillet set over medium heat, add the olive oil and bay leaf and cook for 1 minute.
- Stir in the chorizo and cook until the chorizo is warmed through, a minute or two. Stir in the vinegar and zest, and then cook until the vinegar is mostly reduced and the zest is fragrant, about 30 seconds. Remove the pan from the heat and discard the bay leaf.
- Add celery, olives, and parsley to the chorizo mixture then toss to combine. Pour all of the mixture back into the serving bowl. Top with cheese chunks and sprinkle paprika over top.
- Serve warm with the caramelized plantains and extra lemon or lime wedges on side.
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