in Vietnam

Emily's banana salad with mustard and apricot

updated

Spread the love

Ingredients for 4 servings:

  • 4 egg yolks
  • 2 tsp mustard
  • 1 lemon(s), untreated
  • 250 ml oil (sunflower oil)
  • 1 tbsp curry powder
  • 1 tbsp jam, apricot
  • 6 bananas
  • some grapes
  • Leaf salad, for serving
  • salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Grate the lemon zest and squeeze in 4 teaspoons of lemon juice. Whisk together the egg yolk, mustard, lemon zest, and lemon juice. Add the oil in a thin stream, stirring constantly. Season the mayonnaise with salt and pepper. Blend the curry powder with the apricot jam and mayonnaise until smooth. Peel and slice the bananas. Immediately add to the curry mayonnaise and fold in gently. Let the salad chill in the refrigerator for at least 1 hour before serving. Serve on a bed of lettuce and garnish with the grapes.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Elderberry jam with apple and orange

Hash with spaghetti