Heirloom Petchay Salad
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