AuthorAngeli De RiveraA salad shouldn’t be complicated. It only needs fresh ingredients, a few touches, and a yummy vinaigrette to make it irresistible even with the simplest ingredients. Our Garden Salad with Kesong Puti and Calamansi Vinaigrette should do the trick to satisfy your salad cravings!
Place the cherry tomatoes on tray with baking sheet and drizzle some of the olive oil on them and season with salt and pepper. Roast in a preheated 120°C oven for about 20-30 minutes. Set aside.
Make the vinaigrette in a large bowl by mixing together the calamansi and lemon juices with balsamic vinegar and mustard. Whisk the remaining olive oil until emulsified. Season with salt and pepper.
Layer the arugula, mesclun mix or any chosen greens and radish on a serving plate.
Top with roasted cherry tomatoes edible flowers, and crumbled kesong puti. Drizzle in the vinaigrette until everything is lightly coated.
Ingredients
Directions
Place the cherry tomatoes on tray with baking sheet and drizzle some of the olive oil on them and season with salt and pepper. Roast in a preheated 120°C oven for about 20-30 minutes. Set aside.
Make the vinaigrette in a large bowl by mixing together the calamansi and lemon juices with balsamic vinegar and mustard. Whisk the remaining olive oil until emulsified. Season with salt and pepper.
Layer the arugula, mesclun mix or any chosen greens and radish on a serving plate.
Top with roasted cherry tomatoes edible flowers, and crumbled kesong puti. Drizzle in the vinaigrette until everything is lightly coated.
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