Components
- Three Silver Bananas
- Half a purple onion
- juice of one lemon
- 2 tablespoons of acetic acid
- 1/4 cup of olive oil
- One tablespoon of honey
- Half a sweet pepper
- Five sprigs of parsley
- 1½ teaspoons of salt
Setup phase
- Remove the onion’s skin and dice it. Place it in a small bowl, add vinegar and half a teaspoon of salt, then stir thoroughly. Allow the onion to soak in the vinegar for a few minutes to mellow its sharpness while you get the other ingredients ready.
- Rinse, dry, and slice the sweet pepper in half. Use the knife tip to remove and discard the seeds, then chop one half into cubes. Tip: To prevent irritation from spicy residue on your fingers, rub oil or olive oil on your hands after cutting the pepper—capsaicin, the compound causing the burning sensation, is fat-soluble. Afterwards, wash your hands with soap to eliminate the oil.
- Rinse, dry, and chop the parsley. Peel the bananas and cut them lengthwise in half. Then, cut each half in half again to create two strips, and slice them into 1 cm pieces.
- In a medium bowl, combine olive oil, honey, lemon juice, and 1 teaspoon of salt, mixing thoroughly. Add the onion (with vinegar), banana, chopped pepper, and parsley, then stir gently. Serve immediately.
Note: Banana vinaigrette can be stored in the refrigerator overnight.
