With any Chef’s Salad, you have the freedom to choose your ingredients, so it’s a great way to use up leftover ingredients in the kitchen. Just make sure you use a few vegetables, lettuce and some protein to complete the salad. I included 2 really easy dressings that don’t incorporate a ton of sugar. Either of the dressings work with a variety of salads, and they keep well covered in the ref.
Ingredients (serves 2)
2 cups romaine lettuce
2 cups lolo rosa lettuce
1 cup carrots, sliced julienne
1/4 onion, cut into rings or strips
1/2 large bell pepper, cut julienne
1/4 cup parmesan, grated
2 hardboiled eggs, sliced into rounds
200 g leftover roast chicken or pork or beef or fish
salt and pepper
for the Dragonfruit Vinaigrette
1/4 cup coconut vinegar
1/2 cup extra virgin olive oil
1/4 cup sliced dragonfruit
salt and pepper to taste
for the Sawsawan Dressing
2 egg yolks
2 stalks of lemongrass, pounded
1/2 cup of extra virgin olive oil
2 cloves garlic, smashed
2 tbsps atsuete seeds
1 sili labuyo
1 tbsp pickle relish
1 tbsp of coconut vinegar
soy sauce and pepper to taste
- Assemble salad by combining all of the vegetables and arranging them in an artful manner.
- To make dragonfruit vinaigrette, combine all ingredients in a blender and season with salt and pepper.
- To make the sawsawan dressing, combine oil, lemon grass, garlic, atsuete, labuyo and heat it up until the oil bubbles for 2 minutes. Shut off heat and let cool.
- In a blender, put in the eggs and pour the oil slowly while the blender is on. Add the dressing to a bowl with the pickle relish, calamansi, vinegar and season with soy sauce and pepper.