Ubod Salad with Turnips and Pomelo
These days, I prefer eating more salads than ever . It can be quite a challenge looking for other alternatives for greens before salads become boring. Of course, why didn’t I think of ubod used in fresh lumpia? Chef Myrna Segismundo of Restaurant 9501 shared this tasty recipe that makes use of turnips and Pomelo with Honeyed Patis Dressing. You will love the citrusy dressing because it is comes from Dayap.
Try this recipe out.
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)
1. In a mixing bowl, toss the ubod, turnip, carrot, red and green bell peppers into the dressing and chill.
2. 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
1. Combine the dayap juice, patis, honey and dayap zest. Season with pepper.
Chill before serving.
2. To serve, toss vegetables in a serving platter and arrange nicely on a serving platter.
For more information, log on to www.themayakitchen.com or e-mail [email protected]
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