Name: Quinoa Salad with Fried Plantains and Jalapeño Vinaigrette
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 4 to 6 servings
Ingredients: Vegetable oil, for frying; 1 ripe sweet plantain (maduro), peeled and cut on the bias into 1/2-inch pieces; Kosher salt and freshly ground black pepper; 1/2 cup white quinoa; 2 tablespoons olive oil, plus more for drizzling; 1/4 cup plus 3 tablespoons white wine vinegar; 2 tablespoons plus 1 1/2 teaspoons sugar; 1 watermelon radish, peeled and thinly sliced on a mandoline; 2 large jalapeños; 1/2 cup mayonnaise; 1/4 cup lime juice; 4 cups lightly packed baby arugula; 4 cups lightly packed baby kale; 1 1/2 tablespoons roasted sunflower seeds

Directions

Special equipment:

a mandoline; a deep-fry thermometer

Fill a large pot with about 2 inches vegetable oil and attach a deep-fry thermometer to the side. Place over medium-high heat and bring to 350 degrees F.
Working in two batches, fry the plantains until deep golden brown, 2 to 4 minutes. Using a slotted spoon, transfer to a paper towel-lined plate to drain and sprinkle with a good pinch of salt. Set aside to cool slightly.
Meanwhile, place the quinoa, 1 cup of water, a drizzle of olive oil and 1/2 teaspoon salt in a small saucepan and place over medium-high heat. Bring to a boil, then cover and reduce the heat to low. Simmer until the quinoa has cooked through, about 15 minutes. Remove from the heat and cool slightly.
Add to a small bowl 1/4 cup white wine vinegar, 2 tablespoons sugar and a pinch of salt. Stir to combine, then add the watermelon radish and let sit.
While the plantains and quinoa are cooling, make the jalapeño vinaigrette. Place the jalapeños on the flame of a gas burner and turn to medium heat. Using tongs, give them a quarter turn every few minutes, until the peppers are charred, soft and collapsing, 5 to 6 minutes. (You can also use a kitchen/brûlée torch, broiler or grill to char the peppers.) Transfer to a cutting board to cool slightly. Remove and discard the stems, then slice lengthwise and remove the seeds and ribs. Transfer to a blender and add the mayo, lime juice, remaining 3 tablespoons vinegar, 1 1/2 teaspoons sugar and salt. Blend until very smooth. Taste and adjust the seasoning with more salt. Set aside until ready to serve.
To serve, add the arugula, kale, some of the pickled radish slices and white quinoa to a large bowl. Drizzle with the olive oil and jalapeño vinaigrette, then toss until evenly combined. Taste and adjust the seasoning with salt and pepper. Transfer to a serving bowl and top with the fried plantains, more pickled radish and the sunflower seeds.

Quinoa Salad with Fried Plantains and Jalapeño Vinaigrette

Ingredients

Directions

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