GREEN BANANAS IN BALSAMIC VINAIGRETTE
Ivonne Ortiz Recipe (From her cookbook)
Serves 6

2 cups milk 2 quarts water
1 tb salt
4 lbs unpeeled green bananas, halved crosswise
2/3 cup balsamic vinegar
1/2 tb black pepper
1 2/3 cups olive oil
1 cup pimento stuffed olives, sliced
4 bay leaves

In a large pot, bring the milk and water to a boil. Add the salt and the bananas. Bring again to a boil, then reduce the heat and simmer until the bananas are cooked but firm, 20 or 25 minutes. Drain and peel the bananas and cut them in 1/2 inch slices. In large non-reactive bowl, mix the vinegar with the black pepper. Whisk in the oil. Add the olives, bay leaves and sliced bananas and toss well. Let stand at room temperature for at least 1 hour before serving. This dish can be refrigerated overnight. Before serving, return it to room temperature.