The distinct green, crunchy pearls of lato-a seaweed-along with fresh fruits make for a refreshing salad.
Time 20 minutes
2 tablespoons balsamic vinegar
2 tablespoons honey
1 cup corn oil
salt and pepper to taste
Romaine lettuce, medium size
Lolo Rosso lettuce, medium size
1/2 cup lato, washed, removed from stalk
1/2 orange, peeled and cut into wedges
1/2 ripe mango, sliced thickly1 tablespoon kesong puti, cubed
1/4 cup seedless grapes, halved
1 Mix balsamic vinegar, honey, and corn oil in a bottle, and season with salt and pepper. Shake well and use when needed.
2 Assemble the salad: Place lettuce first in a bowl. Then mix lato, oranges, and mangoes together. Place over the bed of lettuce. Drizzle with the prepared dressing and garnish with kesong puti and grapes.
Lato or arosep is a native delicacy from Northern Luzon. The distinct green, crunchy pearls of this seaweed makes it a salad-friendly addition.
Photography by Ocs Alvarez | Recipes by Oliver Gascon of C2 Classic Cuisine| Styling by Bel Alvarez
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