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Peanut Butter and Banana Salad

By: By Michael White, Executive Chef, Johnny Delmonico's & Fresco Restaurant
By: By Michael White, Executive Chef, Johnny Delmonico's & Fresco Restaurant

Ingredients

¼ cup unsalted butter
1 lb bag marshmallow
½ cup peanut butter
4 tbsp red chili paste
4 cup puffed rice

2 tbsp banana vinegar
6 tbsp salad oil
1 tsp kosher salt
1 tsp black pepper
1 tsp granulated sugar

¼ cup peanut butter
3 tbsp salad oil
1 tsp kosher salt

½ cup mache greens
¼ cup fresh mint leaves
1 granny smith apple julienne
1 fuji apple julienne
1 ripe banana

Directions

I. Crisp Treat

¼ cup unsalted butter
1 lb bag marshmallow
½ cup peanut butter
4 tbsp red chili paste
4 cup puffed rice

melt together marshmallow, butter, peanut butter and chili paste over medium heat. Fold in puffed rice and press into a greased 9x13 casserole.
Allow to cool.


II. Banana Vinaigrette

2 tbsp banana vinegar
6 tbsp salad oil
1 tsp kosher salt
1 tsp black pepper
1 tsp granulated sugar

combine all ingredients in a jar and shake until incorporated.


III. Peanut Butter Smear

¼ cup peanut butter
3 tbsp salad oil
1 tsp kosher salt

whisk together.



IV. Assembly

½ cup mache greens
¼ cup fresh mint leaves
1 granny smith apple julienne
1 fuji apple julienne
1 ripe banana

cut a square of the puffed rice treat. Paint a smear of peanut butter. Place treat atop the smear.
Peel the banana and slice into desired pieces. Place atop the treat.
Toss together greens, mint and apples with desired amount of vinaigrette and place atop the banana.

Recipe By:
Michael White
Executive Chef
Johnny Delmonico's
Fresco Restaurant
Madison, WI
NBC15 615 Forward Drive Madison, Wisconsin 53711 Business: 608-274-1515 Newsroom: 608-274-1500
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