Mesclun of Local Greens with Marigold and Crispy Coconut Flakes in Coco-Balsamic Vinaigrette Dressing

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

Course Salad
Cuisine Filipino

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

  1. Clean, trim and wash all the greens. Drain and chill until ready for serving.
  2. Toast coconut flakes until crispy. Set aside.

For the dressing:

  1. Mix all the ingredients in a bowl and whisk. Chill.
  2. Arrange all the greens on a plate.
  3. Apply dressing and sprinkle salad with crispy coconut flakes and marigold just before serving.

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