Salad

Seven Course Tasting of Philippine Fruits and Vegetables prepared in Classic French Technique
FCI Final Project
April 10, 2007

Pickled Asian Pear with Persimmon-Jicama Salad, Kalamansi Citronette

Ingredients (4 servings)
2 Asian pears
100ml rice wine vinegar
salt
sugar
5g pine nuts

4 persimmons
1 jicama
5g microgreens
50ml kalamansi juice
100ml blended olive oil
salt

Procedure

Pickled Asian Pear

1. Combine rice wine vinegar and equal pinches of salt and sugar in a small bowl.
2. Core pear and thinly slice, allowing three slices per plate. Place pear slices in the vinegar pickling liquid and let sit for 15 minutes.
3. Toast pine nuts in a dry pan over medium heat until fragrant. Set aside.

Persimmon and Jicama Salad, Kalamansi Citronette

1. Combine kalamansi juice and a pinch of salt in a small bowl. Slowly whisk in oil. Taste and adjust seasoning.
2. Cut persimmon and jicama into julienne. Combine with microgreens and lightly dress with the citronette.
3. Serve three slices of pickled Asian pear garnished with toasted pine nuts alongside the persimmon-jicama salad.