Preparation tiem: 20 minutes
Marinating time: 5 minutes
Cooking time: A few minutes
This original salad combines bananas - an important fruit in the economy of the island of Tenerife - with shrimp, or sometimes with saura or denté, a white fish not unlike sea bass (in this case cut into skinless boneless steaks), as well as the local escarole, which is mild and not at all bitter. Everything is dressed with mayonnaise thinned with orange juice and sprinkled with chopped nuts to create a contrast of textures. You can use any kind of fish - the firmness of monkfish, for instance, makes it well-suited to this recipe. In this case, sauté the fish in a skillet in a little oil and serve it hot on the cold greens.
- Wash the lettuce, removing the greenest and toughest parts, and chop the rest.
- Peel the bananas and cut into rounds.
- Peel the cooked shrimps.
- Place the lettuce on individual plates and top with the banana slices and shrimps. Sprinkle the chopped nuts over top.
- Combine the mayonnaise with the orange juice, spoon onto the salad and season with pepper and nutmeg.
In collaboration with Gourmetour and the Spanish Institute for Foreign Trade
Hints & Tips