Salad De Kéléwélé Recipe

Time45m

Serves4

Frisée lettuce, red leaves, caramelized onions, cherry tomato, plantain bites, roasted peanut, and radishes, mixed with a citrus egusi dressing.

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Ingredients

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1
Caramelize the Onions
Slice the onion thinly. In a skillet over medium heat, add a bit of olive oil and the sliced onions. Cook, stirring occasionally, until the onions are golden brown and caramelized, about 15-20 minutes. Remove from heat and set aside.
2
Prepare the Plantain Bites
Peel and slice the plantain into bite-sized pieces. In a pan, heat oil over medium heat, and fry the plantain pieces until golden brown and crispy. Remove and drain on paper towels.
3
Prepare the Dressing
In a bowl, whisk together the ground egusi seeds, lemon juice, olive oil, honey, salt, and black pepper until well combined.
4
Assemble the Salad
In a large bowl, combine the frisée and red leaf lettuces, caramelized onions, cherry tomatoes (halved), radishes (sliced), and fried plantain bites. Drizzle the citrus egusi dressing over the salad and toss gently to combine.
5
Serve
Top the salad with roasted peanuts and serve immediately.