Tuesday, July 19, 2016

Filipino Fiesta Salad

Filipino Fiesta Salad



Filipino Fiesta Salad

This Filipino Fiesta Salad is a great addition to a family Sunday lunch. This is made with fresh vegetables and topped with salted eggs. Then everything is tossed in a simple vinaigrette. A simple salad that will make everybody happy!

Ingredients:
  • 250 grams string beans (sitaw), strings removed on both sides and ends trimmed
  • 1 (80- to 150-gram) piece jicama (singkamas), peeled and julienned
  • 1 medium cucumber, peeled and sliced thinly
  • 3 salted eggs, sliced into 6 to 8 pieces
  • 3 native or salad tomatoes, sliced thinly
    • VINAIGRETTE
    • 1 cup water
    • 1/4 cup sugar
    • 1/3 cup white vinegar
    • 1/2 teaspoon cracked black pepper
    • 1 tablespoon fish sauce (patis)
    • 1 teaspoon soy sauce
    • 3 tablespoons finely chopped red onions
    • 1 small bird’s eye chili (siling labuyo, optional)
    Instructions:

    1. Blanch beans in a pot of boiling salted water. Before water boils again, remove beans and immediately plunge in a bowl of iced water. Let rest for a few minutes; drain. (This will keep the beans green and crunchy.) Place in the refrigerator.
    2. Immerse jicama in salted water for 5 to 10 minutes. Set aside.
    3. Assemble the salad: Place beans
      on a platter. Top with drained jicama, cucumber, salted eggs, and tomatoes, making sure that all ingredients
      are evenly distributed. Cover and refrigerate.
    4. Make the vinaigrette: Combine water and sugar in a saucepan.
      Let boil until sugar melts. Remove from heat and let cool. Add vinegar, pepper, fish sauce, soy sauce, onions, and chili (if using) to the cooled syrup; mix until well combined. Season with more soy sauce, fish sauce, and pepper, if desired.
    5. Drizzle vinaigrette over salad right before serving.