If you think salad is boring this recipe is sure to change your mind. This is fun salad. The subtle banana sweetness and crunchy sweet potatoes are frivolous companions to tender greens enrobed in caramelised onion luxuriousness.
For the dressing
1 large brown onion
1 clove chopped garlic peeled and thinly sliced
1 tbsp sugar
3 tbsp plus 1/2 cup olive oil
1 egg yolk
Crushed black pepper
In a sautée pan on medium high heat add 3 tbsp oil and the onions. Toss to coat with oil and then sprinkle evenly wit the sugar. Do not overly stir. Allow a minute before tossing or stiring to allow the onions to brown. Once the onions are nicely soft and golden brown and a bit caramelised remove to a blender . Reserve the pan as is for the bananas.
Add in the remaining ingredients and blend on high for 1 minute. Place in a container and refrigerate.
For the banana
2-3 bananas sliced .5 inch/2 cm thick
3 tbsp olive oil
In the same pan as the onions add the oil and heat on med-high. Add in the banana slices and allow to brown without disturbing. About 1-2 min. Using a spatula gently flip the slices and allow another 1-2 min to brown the other side.
Remove to a plate or balking sheet and set aside.
For the sweet potato crisps
1L sunflower oil
3-4 washed unpeeled sweet potatoes
In a large such pan heat the oil on high.
In the meantime using a mandolin or slicer side of a grater, slice the sweet potatoes.
Try a tester slice in the water. The oil needs to almost violently and vigorously boils around the chip otherwise it needs to be hotter.
Place nearby two baking sheets. One covered in paper towels (or kitchen roll) .
Add a handful of slices to the oil and stir with a wooden spoon just to make sure they are floating freely and let rest. Boil about 2 mins until the slices start to shrink and curl a bit. It is a good idea on the fist batch to remove one to the paper cover baking sheet and allow to cool for 30 seconds to see if it starts to harden up. If it does not it just means you need either more time and or a little higher heat. Remove slices with a slatted spoon to the paper tray and once cooled and hardened to the other tray.
For the salad
2 bags of micro salad greens
Toss greens with the dressing and top generously with bananas and sweet potato chips.