I had one of my spur-of-the-moment urges and bought this salad recipe book from the office vendo yesterday. I normally read whatever cookbook is available every time I eat my packed lunch and on several occasions, I photocopy pages that interest me. What I like about this book is that it is very similar to how I prepare quick and healthy dishes. Sample baga… imbes na igisa ang baboy at gulay pinoy style, i-steam ko lang ang gulay tapos may kung anong sauce at toppings na pan-fried steak or whatever. Aba! In this book, it is called Asian-style salad. Sosi, diba? Napabili tuloy ako.
Lemme tell you how I use a recipe book. I look at the ingredients first and foremost. I don’t get intimidated by unknown ingredient. I wanna know if the boys would like it. The more I know about the ingredient, the better I could experiment with it or substitute with another.
This morning while the kiddo is having his karate lessons, I read the book so I could plan what to buy and eventually prep for lunch. A tweak here and there and voila! Pinoy pa din syempre, ulam sa kanin. The verdict: tagumpay sya! The kiddo rated it 4.5 stars (with 5 as the highest). May mga star-rating pang nalalaman itong aking ever-faithful fan, ewan ko ba at kinuripot pa ang 0.5….
Peeled cooked shrimps (our left-over)
Smoked salmon shavings (kiddo’s fave)
River spinach (kangkong)
Watercress (thin stems and small leaves only)
Red and yellow capsicums, sliced into thin strips
Hard-boiled eggs, sliced
Juice of cooked shrimp heads
4 tbsp extra virgin olive oil
2 tbsp rice wine vinegar
1 tbsp lemon juice
1 tbsp chopped garlic
1 tbsp grated fresh ginger
1 tsbp chopped fresh coriander
freshly ground pepper
1 tsp finely grated lemon zest (optional)
1 small red chili, seeded and diced (optional)
Heat olive oil in a non-stick pan. Stir-fry capsicums over high heat and cook for a minute. Drain and set aside. Add kangkong in a pot of boiling water and cook for 1 minute. Transfer to a strainer and refresh under cold running water. Drain and set aside.
To make the dressing, put all ingredients into a bowl and mix.
(If you like most of your salad ingredients warm, microwave shrimp for a minute. And if you do, add the shrimp juices to the dressing.) Arrange kangkong, watercress, lettuce and egg on a serving dish, then scatter half of the cooked capsicums. Top with shrimps and salmon shavings, then scatter over the remaining capsicums. Drizzle over the dressing and serve.