Salad From my Garden with Chef Jessie’s very Own Dressing2018-02-07
Any greens that you can find in your garden (sweet basil, tamarind shoots, lemon basil, pansit-pansitan, etc.)
1 tbsp. Shallot (sibuyas tagalog) finely minced
½ Tsp. Dion mustard
½ pc. Lemon, extract juice
½ cup Del Monte cane vinegar
1 tbsp. White wine
1-1/2 cups olive oil
freshly ground pepper
salt to taste
Wash the greens, dry well. Set aside.
Prepare the dressing: Put all ingredients in a container with a tight lid. Shake well then chill before using. Layer the greens in a salad plate. Drizzle some dressing and toss.