Sayote Tops with Sesame Garlic Vinaigrette

The creaminess of the kesong puti adds contrast to the citrus and tangy flavors.

February 2011 (web-exclusive) | By Lessie Galindo
Sayote Tops with Sesame Garlic Vinaigrette
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February 2011 (web-exclusive)

The creaminess of the kesong puti adds contrast to the salad's citrus and tangy (thanks to the sukang Iloko) flavors. It's a Filipino fiesta in a plate!

Prep Time 10 mins  Cooking Time 10 mins

2 cups of tender sayote tops
4 pieces cherry tomatoes, halved if desired
4-6 pieces of olives
1 small orange (you can also use pomelo), sliced
1/2 pack of chilled kesong puti, cubed

For the Sesame Garlic Vinaigrette
1 clove minced garlic
1/4 teaspoon salt
1 tablespoon sukang Iloko or balsamic vinegar
1 teaspoon sesame oil
1/2 teaspoon sugar
1/8 teaspoon black sesame seeds (optional)
1/4 cup extra virgin olive oil

1  Make the sesame garlic vinaigrette: Combine all the ingredients for the vinaigrette except for the extra virgin olive oil in a bowl.

2  Slowly whisk the extra virgin olive oil to the mixture until emuslfiied.  Mix until combined.

3  Prepare the salad: Blanch sayote tops for 30 seconds. Shock in cold water. Drain.

Pan-fry kesong puti until brown on a non-stick pan. 

Divide the orange into segments.

In a bowl, toss greens together with some of the sesame garlic vinaigrette into the salad until lightly coated.


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