Everybody loves a good plantain, but you’ll really impress your friends when you use them in this delicious salad from Gezzo’s Coastal Cantina.
Gezzo’s is a full-service extension of the quick-service Gezzo’s West Coast Burritos restaurants in McDonough and Locust Grove, operated by siblings Anita and Howard Hsu. Located in the Westside Village, this Latin-inspired restaurant serves up tasty bites that incorporate influences from Asia and the Pacific Coast.
Check out the full recipe for this Gezzo’s salad by scrolling down!
![Gezzo's Coastal Cantina Fried Plantain Salad with Chili Morita Soy Vin](https://i0.wp.com/roughdraftatlanta.com/wp-content/uploads/2024/07/IMG_7967.jpeg?resize=780%2C630&quality=89&ssl=1)
Gezzo’s Coastal Cantina Fried Plantain Salad with Chili Morita Soy Vin Recipe:
Ingredients:
Chili Morita Soy Vin (yields 2 cups)
- Brunoise Onion: 1/2 cup
- Brunoise Garlic: 2 1/2 teaspoons
- Blended Oil: 1/2 cup
- Chopped/Toasted Morita: 2 1/2 teaspoons
- Lime Juice: 2 tablespoons
- Soy Sauce: 2 tablespoons
Fried Plantain Salad
- 4 oz. Diced & Fried Plantains. (Fry at 350F until crispy)
- 1 Chiffonade Epazote Leaf
- 2 TBSLPN Chopped Cilantro
- ½ tsp. Kosher Salt
- 2 oz. Pico De Gallo
- 3 oz. Diced Cucumber
- 3 oz. Diced Pineapple
- ½ Diced Avocado
- 3 Slices Serrano Chili
- 1 Squeeze Lime Juice
- Chili Morita Soy Vin
- 1 tsp. Turbinado Sugar
Directions:
Chili Morita Soy Vin:
- Fine brunoise onion, garlic and chilis.
- Sweat in oil until translucent and paste like, similar to a sofrito.
- Add the remaining ingredients and bring to a boil.
- Remove from heat and cool.
- Mix well upon serving.
Salad:
- Mix all ingredients in a bowl together.
- Garnish with 1 oz. Chili Morita Soy Vin. and 1 tspn. of turbinado sugar.