Recipes
Mesclun of Local Greens with Marigold and Crispy Coconut Flakes in Coco-Balsamic Vinaigrette Dressing
23
Dec
Dec
Elite Recipes: Chef Jessie’s Christmas Menu at The Maya Kitchen Culinary Elite Series
Mesclun of Local Greens with Marigold and Crispy Coconut Flakes in Coco-Balsamic Vinaigrette Dressing
Ingredients
- 1/4 kg pako
- 1/4 kg watercress
- 1/4 kg alugbati
- 1/4 kg spinach sprig
- 3 g marigold
- 5 g coconut flakes, toasted
Dressing:
- 6 tbsp balsamic vinegar
- 2 tbsp vinegar
- 4 tbsp coco syrup
- 2/3 cup virgin coconut oil
- 2/3 cup sunflower oil
- Salt and pepper to taste
Instructions
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Clean, trim and wash all the greens. Drain and chill until ready for serving.
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Toast coconut flakes until crispy. Set aside.
For the dressing:
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Mix all the ingredients in a bowl and whisk. Chill.
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Arrange all the greens on a plate.
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Apply dressing and sprinkle salad with crispy coconut flakes and marigold just before serving.