Endive Salad with Plantain Chips

Ingredients

Vegetable oil for deep frying
1 large plantain
1/2 teaspoon salt + salt for sprinkling on plantains
2 whole endives, leaves separated, washed and drained
1/2 large tomato, diced into tiny cubes
1 large avocado, roughly diced
5 tablespoons olive oil
Juice of 1/2 lemon
8 cloves garlic, finely minced
1/4 red onion, finely minced
Freshly ground black pepper to taste
2 tablespoons finely chopped cilantro

Method

• Heat about 1 inch of oil in a frying pot or wok on high heat.
• Slice the plantain on the diagonal thinly about 1/5 of an inch. Fry the plantains one handful at a time until crisp and golden yellow. Drain on paper towel and sprinkle lightly with salt; set aside.
• Arrange 3 to 4 endive leaves on each serving plate. Sprinkle diced tomatoes over endive.
• Using a food processor, blend the avocado, olive oil and lemon juice until smooth; set aside in a mixing bowl. Add the garlic, onion, salt and pepper; stir well. Drizzle the avocado mixture over endive generously; garnish with chopped cilantro and serve plantain chips on the side. Serve immediately.

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