CLASSIC VIETNAMESE BANANA FLOWER SALAD

Steps:

• Heat the peanut oil in a large skillet. Sauté the shallots until golden brown. Leave them in the oil, and set aside to cool.
• Squeeze fresh lime juice into the bowl of water. This will be used to prevent the banana flower slices from turning brown.
• Peel back the dark purple layers of the banana flower until you reach layers with just a hint of purple. Using a mandoline, slice the banana flower into thin rings, beginning at the point and slicing about three-quarters of the way down. The rings will look similar to onion rings. Immediately soak the rings in the lime water until ready to use. Set aside.
• Once the oil is cool, mix in half of the mint leaves and half of the Thai basil with the sautéed shallots.
• Mix the dressing ingredients in a separate bowl. Heat lovers will want to add more chili.
• When you slice the banana flower, you will end up with small bits from the center of the flower. Strain these out using a spoon. Don't worry if you don't get all of them. Remove the banana flower from the water, and combine with the shallot/mint/basil mixture, chopped peanuts, and remainder of the fresh mint and basil.
• Toss in the dressing, and serve.