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 calamansi
1 tbsp of coconut vinegar
soy sauce and pepper to taste




  1. Assemble salad by combining all of the vegetables and arranging them in an artful manner.
  2. To make dragonfruit vinaigrette, combine all ingredients in a blender and season with salt and pepper.
  3. 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.
  4. 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.