Apple and Quezo de Bola Salad

Make your greens look and taste extra Christmasy this year. Toss in some red and green apple slices and don’t forget to toss in that holiday staple, quezo de bola too.


Serves 6  Prep Time 20 minutes

200 grams lettuce
1/2 cup sliced  Granny Smith apple
1/2 cup sliced red apple
1 cup jicama (singkamas), peeled and cut into strips
1 tablespoon calamansi juice
1/2 cup grated quezo de bola

For the Strawberry Vinaigrette
1/2 cup strawberry jam
3 tablespoons calamansi juice
1 tablespoon mustard
salt and pepper to taste
1/2 cup canola or olive oil

1  Prepare vinaigrette: Whisk together strawberry jam, calamansi juice, mustard, salt, and pepper until well blended. Pour into a small jar and add the oil. Close lid tightly and shake vigorously until the vinaigrette has blended together and has slightly thickened. Adjust seasoning to taste. (You can prepare this dressing 2 to 3 days ahead.)

2  Toss sliced apples in calamansi juice. (This will prevent the apples from browning or discoloration.)

3 Make quezo de bola chips: Arrange a very thin layer of grated cheese on a microwave-safe plate; microwave on high heat for about 30 to 40 seconds or until light brown.

4  “Peel” off the cheese layer from the plate while still warm. Let cool for a few seconds. (It will become crisp when it’s completely cooled. Break into smaller pieces, if desired.) Set aside.

5  Toss the rest of the salad ingredients together. Top with quezo de bola chips and a few apple slices for garnish. Serve with dressing.


Texture tip You can add a handful of spinach, watercress, or other greens to the lettuce for more flavor and texture.

Photography by David Hanson │ Food Preparation by Len Santos │ Styling by Elaine P. Lim

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