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Moroccan salad à la Gabi

updated

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Ingredients for 4 servings:

  • 2 tomatoes
  • 3 bananas
  • 2 large potatoes, boiled
  • 2 handfuls of dates, pitted
  • 1 piece(s) celery, raw
  • 1 piece(s) lemon(s), the juice
  • 1 jar white wine
  • 1 tube(s) mayonnaise, small
  • 1 tbsp condensed milk, for floury potatoes
  • salt and pepper

Instructions

Working time approx. 35 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 35 minutes

Slice the potatoes, bananas, and tomatoes, quarter the dates, and finely chop the celery. Pour white wine and lemon juice over everything and stir in the mayonnaise (add a little condensed milk if desired). Season to taste with salt and pepper. Let it marinate well.

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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.

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Moroccan salad à la Gabi