Plantain Caper Salad

• 1 cup cider vinegar
• 1 head garlic, unpeeled and split
• 2 bay leaves
• 2 sprigs fresh thyme
• 1 tablespoon coriander seeds
• 1 tablespoon black peppercorns
• 2 teaspoons salt
• 2 large yellow (still a little green) plantains
• 2 tablespoons capers, roughly chopped
• 1 tablespoon minced shallots
• 2 tablespoons lemon juice
• 1/2 teaspoon green curry paste, available at Asian and Indian markets
• 1 tablespoon extra virgin olive oil
• 13 teaspoon chopped thyme

1. In medium nonreactive saucepan, combine 4 cups water with vinegar, garlic, bay leaves, thyme sprigs, coriander, peppercorns and salt.
2. Bring to simmer.
3. Trim ends from plantains, leaving rest of peels intact.
4. Add plantains to simmering liquid; cook until tender, about 20 minutes.
5. Remove from heat, and let cool in liquid.
6. Remove plantains from liquid; peel, and cut them into 1/4-inch cubes.
7. In stainless-steel, glass or ceramic salad bowl, combine plantains, capers and shallots.
8. Stir to mix.
9. In another bowl, combine lemon juice, curry paste, olive oil and chopped thyme.
10. Stir until smooth.
11. Add to plantains; stir to mix.
12. Serve.

cider vinegar, garlic, bay leaves, thyme, coriander seeds, black peppercorns, salt, still, capers, shallots, lemon juice, green curry, extra virgin olive oil, thyme

Taken from cooking.nytimes.com/recipes/5962 (may not work)