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For the dressing

  • Calamansi Juice 30 ml
  • Rock Salt 3 g
  • White Sugar 5 g
  • Black Pepper, ground

For the ensalada

  • Eggplant, grilled - skin off, chopped 200 g
  • Cherry Tomatoes, halved 200 g
  • Red Onions, finely chopped 30 g
  • White Onions, finely chopped 30 g
  • Shallots, sliced 15 g
  • Salted Egg, chopped 1 pc
  • Coriander, chopped 2 g
  1. For the dressing

    • In a mixing bowl, combine everything until well incorporated.
    • Adjust seasoning if necessary.
    • Set aside for later use.
  2. For the ensalada

    • In a bowl, combine everything and gently toss with the dressing until well incorporated.
    • Serve with Grilled or Fried Items.