John Myers
Banana Salad with Apricot and Curry
The perfect banana salad with apricot and curry recipe with a picture and simple step-by-step instructions.
- 4 piece Egg yolk
- 1 tsp Mustard
- 1 piece Grated lemon peel
- 4 tsp Freshly squeezed lemon juice
- 250 ml Sunflower oil
- Salt and pepper
- 1 tbsp Curry powder
- 1 tbsp Apricot jam
- 6 piece Big bananas
- Leaf salads to serve
- Mix the egg yolks with the mustard, the lemon zest and the lemon juice with the whisk. Add the oil in a fine stream while stirring constantly. Season the mayonnaise with salt and pepper.
- Then stir the curry powder with the apricot jam and mayonnaise until smooth, possibly warming up slightly beforehand.
- Peel and slice the bananas. Immediately add to the curry mayonnaise and carefully fold in OR drizzle the curry mayonnaise onto the banana slices before consumption (is less powerful)
- Let the salad stand in the refrigerator for at least 1 hour before serving.
- Arrange from a bed of lettuce!
- Born Up A Tree!
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