Aphrodisiac Island Salad by Chef Joy Dela Rosa

 

 

 

 

 

 

 

 

Ingredients (1 serving)

60 grams Tanigue Roe, seared

3 tbsp Flour, for dredging

½ tsp rock Salt

½ tsp ground Pepper

1 tbsp Olive Oil

9 stem fresh Asparagus, blanched

5 slices Avocado

1  Plum, slice into wedge

1 Tomato, slice into wedge

5 pcs Red Onion rings

5 grams Arugula

2 grams Alfalfa

 

Apple Vinaigrette : Yield ¾ cup

¼ cup Apple Cider Vinegar

2 tsp dark brown sugar (optional)

1 tbsp Red Onion, diced

½ tsp Salt

½ tsp Ground Pepper

1 tbsp Deli Mustard or Dijon

½ cup Olive Oil

 

 

Procedure:

1. Wash and clean tanigue roe. Remove excess sac.
2. In a platter, mix flour with salt and pepper. And dredge in the tanigue roe.
3. Heat oil in a pan and sear tanigue roe. Sear for about 3 minutes on each side or until golden brown. Slice and set aside.
4. Wash arugula and shock in cold water for 3minutes and dry.
5. Blanch fresh asparagus in boiling water for about a minute and shock in cold water. Dry it on a plate with paper towel.
6. Assemble all the ingredients on a serving platter.  Serve the Apple Vinaigrette on the side.