If you can get hold of banana blossoms, then you must try this incredible salad. Banana blossoms have a lovely, crisp texture and a neutral flavour not unlike artichoke hearts. You just use the creamy-coloured, tender inner leaves, but the pretty red outer leaves make nice serving vessels for the salad. Once cut, the interior of the ‘leaves’ discolour quickly, so the acidulated water step is necessary. This rich, creamy dressing also goes well with most crisp salads, or a salad using torn pieces of pomelo, prawns, crushed roasted peanuts and finely sliced red Asian shallots.