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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
tbsp  White balsamic vinegar
tbsp  Soy sauce
tbsp  Canola oil 
1/8  tsp  Sesame oil
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
sheet  Spring roll wrapper, halved
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
ea  Tomatoes, peeled, cored, cut into eighths
oz  Field greens
oz  Maui onion, thinly sliced
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.