|
Pohole.
Maui
Onion.
and
Baby
Greens
Served
with
a
White
Balsamic
Soy
Vinaigrette
|
4
servings |
Junior
Team
of
Kapiolani
Community
College,
Honolulu,
Hawaii |
Balsamic
Soy
Vinaigrette |
|
|
Amount |
Measure |
Ingredients |
2 |
tbsp |
White
balsamic
vinegar |
1 |
tbsp |
Soy
sauce |
2 |
tbsp |
Canola
oil |
1/8 |
tsp |
Sesame
oil |
6 |
leaves |
Sweet
basil,
chiffonade |
|
to
taste |
Salt |
Procedure:
1.
Combine
vinegar
and
soy
sauce
in
a
stainless
bowl.
2.
Slowly
whisk
in
canola
and
sesame
oil
to
emulsify.
3.
Season
with
salt. |
|
Sweet
basil
Cigar |
Amount |
Measure |
Ingredients |
8 |
leaves |
Sweet
basil |
2 |
sheet |
Spring
roll
wrapper,
halved |
2 |
ea |
Chopstick,
halved |
|
As
needed |
Egg
wash,
beaten |
|
As
needed |
Canola
oil
for
deep-frying |
Procedure:
I.
Place
basil
in
spring
roll
wrapper
and
roll
tightly
around
chopstick.
2.
Seal
with
egg
wash.
3.
Deep-
fry
sweet
basil
cigar
till
proper
crispness.
4.
Remove
from
oil
and
place
on
paper
towel
to
drain.
5.
Cool
and
remove
chopstick. |
|
Salad
Body |
|
|
Amount |
Measure |
Ingredients |
3 |
ea |
Tomatoes,
peeled,
cored,
cut
into
eighths |
2 |
oz |
Field
greens |
3 |
oz |
Maui
onion,
thinly
sliced |
8 |
stalks |
Pohole,
blanched |
|
As
needed |
Balsamic
soy
vinaigrette |
Procedure:
1.
Cut
off
part
of
stalk
from
pohole
and
slice
thinly.
Reserve
tops
for
plating.
2.
Toss
each
component
with
dressing
separately
just
before
service. |