Recipe for:

Fresh Pechay salad with Calamansi and Filippo Berrio Olive Oil dressing


(Serves 8)

Raw petchay salad 

2 heads Baguio petchay with leaves julienned

1/2 cup finely chopped white onions

1/2 cup finely chopped juicy red tomatoes

2 hard boiled eggs

Leaves of pansit pansitan


1. 1/4th cup Filippo Berio virgin olive oil

2. Juice from 5 calamansi 

3.  Salt and pepper to taste

4. Mix all ingredients together then in bowl beat the ingredients for the dressing till thick, add salt and pepper and drizzle over salad.


5. Mix together and top off with sliced or crushed hard boiled eggs!



From my Kitchen to yours with love, Sabrina