Mesclun of Local Greens with Marigold and Crispy Coconut Flakes in Coco-Balsamic Vinaigrette Dressing
- December 23, 2016
- 0
- 1 Min Read
Elite Recipes: Chef Jessie’s Christmas Menu at The Maya Kitchen Culinary Elite Series
Mesclun of Local Greens with Marigold and Crispy Coconut Flakes in Coco-Balsamic Vinaigrette Dressing
- 1/4 kg pako
- 1/4 kg watercress
- 1/4 kg alugbati
- 1/4 kg spinach sprig
- 3 g marigold
- 5 g coconut flakes, (toasted )
Dressing:
- 6 tbsp balsamic vinegar
- 2 tbsp vinegar
- 4 tbsp coco syrup
- 2/3 cup virgin coconut oil
- 2/3 cup sunflower oil
- Salt and pepper (to taste )
- Clean, trim and wash all the greens. Drain and chill until ready for serving.
- Toast coconut flakes until crispy. Set aside.
For the dressing:
- Mix all the ingredients in a bowl and whisk. Chill.
- Arrange all the greens on a plate.
- Apply dressing and sprinkle salad with crispy coconut flakes and marigold just before serving.
