Gramp’s Salad

Ingredients:

  • 8-10 pieces of processed meat product you wish. Slice into strips and fry to your desired done-ness. Set aside.
  • 1 medium broccoli (stalks included) cut to bite size
  •  4-6 leaves of sliced lavander cabbage
  • 4-6 whole leaves of green cabbage – 2 to serve as “bed” & 2 sliced
  •  4 whole leaves of lettuce (any type) – 2 also to serve as “bed” & 2 sliced
  • 1 small carrot – julienned
  •  2 cloves crushed garlic
  • 5ml. EVOO (Extra Virgin Olive Oil)
  • 20 grams oyster sauce
  • 5 grams salt
  • 2 grams black pepper
  • 15 ml. tap water for dressing
  • 250 ml. tap water for blanching

Cooking Instructions:

  1. Saute crushed garlic in heated EVOO.
  2.  Pour in 5ml. tap water & oyster sauce. Toss. Simmer. Set aside.
  3.  In a pan pour in 250 ml. water. Add 1/2 of salt. Boil.
  4. In strainer gather all veggies and blanch in boiling water for just 1 minute.
  5. Create “bed” of blanched whole veggie leaves in plate.
  6. Pour on top sliced vegetables.
  7. Top with fried meat strips.
  8. Dress with simmered oyster sauce.
  9. Again & again, best enjoyed with loved one.

Recipe Submitted by Mr. Jose Dante S. Morados. Visit his blog at This Gramp is a Food Critic

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