Chayote tops mixed with vinegar and salted eggs make for a nice zesty-salty side dish. This easy veggie side dish is best paired with inihaw na liempo, lechon manok, adobo, and other Filipino dishes.
1 1/2 tablespoons shallots (sibuyas tagalog), finely chopped
1/3 cup olive oil
2-3 tablespoons balsamic vinegar
1 bunch sayote tops, (leaves and stems only)
2-3 shallots (sibuyas tagalog), chopped
2 pieces salted egg (itlog na maalat), peeled and chopped
Make the dressing: whisk together finely chopped shallots,olive oil, balsamic vinegar, salt, and pepper. Let stand for at least 30 minutes to allow flavors to meld.
Blanch sayote tops until cooked. Immediately plunge in ice-cold water to stop cooking; drain and set aside. Toss sayote tops in dressing. Top with shallots and salted eggs.
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