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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
Clean, trim and wash all the greens. Drain and chill until ready for serving.
Toast coconut flakes until crispy. Set aside.
For the dressing:
Mix all the ingredients in a bowl and whisk. Chill.
Arrange all the greens on a plate.
Apply dressing and sprinkle salad with crispy coconut flakes and marigold just before serving.