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This light salad is perfect for summer. Prepared by Chef Myra Segismundo at The Maya Kitchen Culinary Kitchen last April 2013.I did this the other day but instead of using pomelo, I used navel oranges.
UBOD SALAD
With Turnips and Pomelo
(Serves 4)
½ kl. Very young ubod, (heart of palm) cut into- julienned and
soaked in water with calamansi juice, then drained
½ pc. Turnip, julienned
½ pc. Carrot, julienned
½ pc. Red bell pepper, julienned
½ pc. Green bell pepper, julienned
4 pcs. Pomelo segments, peeled and seeded
½ cup Honeyed patis dressing (see recipe below)
PROCEDURE:
- In a mixing bowl, toss the ubod, turnip, carrot, red and green bell peppers into the dressing and chill.
- Chill all vegetables before serving.
Honeyed Patis Dressing
¼ cup Dayap juice
2 tbs. Patis
1/3 – ½ cup Honey
Dayap zest, julienned
White pepper, to taste
PROCEDURE:
- Combine the dayap juice, patis, honey and dayap zest. Season with pepper.
Chill before serving.
- To serve, toss vegetables in a serving platter and arrange nicely on a serving platter.
