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Breadfruit with Shallots and Parsley Vinaigrette

This creamy breadfruit provides a tender base in this light and tangy vinaigrette, Parsley and shallots add depth of flavor, while olive oil and champagne vinegar pull it all together. A delicious, healthful addition to your dinner meal
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Author Gemma

Ingredients

  • 1 - 3 to 4 pound breadfruit
  • 1 tablespoon vinegar such as white wine or champagne vinegar or rice wine
  • Salt
  • 4 tablespoons extra-virgin olive oil
  • Freshly ground pepper
  • 1 shallot minced
  • 1 - 2 sprigs parsley finely chopped

Instructions

  • With a sharp knife, cut the breadfruit in half to easier peel off the skin.
  • Remove the core and cut in medium size to large size cubes.
  • Place the pieces into a large pot fill with water. Add salt and bring to a boil.
  • Cook the breadfruit until fully cooked.
  • While the the breadfruit are cooking, prepare the vinaigrette.
  • In a medium bowl whisk together the vinegar and salt until the salt begins to dissolve.
  • Gradually add the oil while whisking rapidly. Whisk in the pepper, chopped parsley, and minced shallots. Taste the vinaigrette and add more salt and pepper, if desired.
  • Remove the breadfruit pieces from the water and mix while hot with the vinaigrette. Serve immediately with a side protein (meat, poultry or seafood) or vegetables only.

Notes

When buying breadfruit, always pick one that is easy to cut. The larger the breadfruit the more difficult it will be to cut in half

Nutrition

Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg