Here’s a new recipe using the special Japanese Saluyot selection recently multiplied by the Sarian Farm. One of the first to plant the seeds produced was Art Veneracion of Aven Nature Farm in Baliuag, Bulacan. His wife Angie has concocted a Japanese Saluyot salad that Art swears to be heavenly. Here’s the recipe:
2 cups young, tender Saluyot leaves.
1 cup diced ripe tomatoes
1/4 cup diced red onions.
1 cup coarsely grated ambarella fruit or green mango.
Blue Ternatea flowers or any available edible flower petals.
1 tbsp rock salt.
Dissolve rock salt in 1 liter of water. Immerse Saluyot leaves and soak for at least five minutes. Rinse thoroughly, then drain. Mix drained leaves with the rest of the ingredients. Toss with prepared salad dressing. Add salt and pepper to taste and garnish with blue ternatea.
- SALAD DRESSING (vinaigrette)
3 tbsp kalamansi juice
1 tbsp balsamic vinegar
2 tbsp extra virgin olive oil
2 tbsp honey
Patis or ginisang bagoong alamang according to taste.
The special Japanese Saluyot, by the way, is claimed to be the best selection of this vegetable in Japan. It is a fast grower and produces big tender leaves. If allowed to grow without pinching, it could grow up to eight feet as observed at the Sarian Farm in Teresa, Rizal