Wild Organic Greens with Crispy Bagoong Vinaigrette

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Looking for something to give your boring old salad a much needed twist? Here’s a Filipino-inspired recipe using one of the best culinary gifts from the North.

Preparation time: 20 minutes
Cooking time: 5 minutes
Serves 1

INGREDIENTS
100 grams wild organic greens
20 grams kesong puti, cubed
1 tablespoon cashew nuts
½ tablespoon garlic, fried

FOR CRISPY BAGOONG
Vegetable oil, as needed
1 tablespoon sautéed shrimp paste

FOR SALAD DRESSING
1 piece egg yolk
½ tablespoon calamansi juice
1 tablespoon white sugar
Unsalted butter, melted, as needed

PROCEDURE
1 Fry shrimp paste in oil until crispy. Set aside.
2 To make the dressing, combine and whisk egg yolk, sugar, and calamansi in a bowl. Add melted butter to adjust consistency.
3 To assemble salad, toss greens with the dressing. Add kesong puti, cashew nuts, fried garlic, and crispy bagoong.

This recipe was originally published in the June – July 2015 issue of Breakfast Magazine.