Recipe for:

Heirloom Petchay Salad

INGREDIENTS:

(Serves 8)

6 cups petchay leaves, chopped in thin strips 
1/2 cup white onions, finely chopped 
1/2 cup tomatoes, finely chopped 
1/4 cup olive oil 
1/4 cup fresh calamansi juice 
2 hard boiled eggs, mashed 
Salt & pepper to taste 

HERE'S HOW TO MAKE THIS DISH:
1. In a large salad bowl, layer petchay leaves, white onions , and ripe tomatoes. 

2. Then drizzle on top calamansi juice and olive oil to serve as dressing. Toss well. 

3. On a separate bowl, mash hard boiled eggs with a fork. Then sprinkle generously on top of the salad. Season sparingly.
 

From my Kitchen to yours with love, Sabrina