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.
4 Pan-fry kesong puti until brown on a non-stick pan.
6 Divide the orange into segments.
7 In a bowl, toss greens together with some of the sesame garlic vinaigrette into the salad until lightly coated.
Photography by Jomar Retuya
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