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 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:

1. Fine brunoise onion, garlic and chilis.
2. Sweat in oil until translucent and paste like, similar to a sofrito.
3. Add the remaining ingredients and bring to a boil.
4. Remove from heat and cool.
5. Mix well upon serving.

Salad:

1. Mix all ingredients in a bowl together.
2. Garnish with 1 oz. Chili Morita Soy Vin. and 1 tspn. of turbinado sugar.