How to Make String Bean Salad with Adobo Vinaigrette

String Bean Salad with Adobo Vinaigrette
Leftover dish: adobong sitaw
Ingredients: 4 Serving
5 cups string beans
3 – 5 cups adobo sauce
3 cups olive oil or corn oil
3 slices white bread, trimmed and diced
2 tablespoons butter
3 teaspoons garlic powder
2 carrots, peeled and grated
1 can corn kernels in water, drained
5 red tomatoes, medium diced
Salt and pepper to taste
50 grams red leaf lettuce, cleaned and torn into pieces
50 gramds green leaf lettuce, cleaned and torn into pieces
½ onion sliced into rings
Parsley for garnish

Procedures:

• Wash and drain string beans and set aside.
• For adobo vinaigrette: in a pan, simmer the adobo sauce and reduce until almost syrupy in consistency. Transfer to a bowl, add oil in steady stream while whisking.
• Trim bread and dice to crouton sizes. In a saute pan, toss the bread croutons in small amount of butter. Sprinkle with gralic pwoeder and toss well. Bee careful so as not to brun. Use medium heat. Remove from pan. Place on a plate with paper towel so excess fat will be absorbed. Set aside.
• Toss together string beans, carrots, corn and tomatoes. Season with salt and pepper.

Arrange on a plate. Place a mound of lettuce on the plate, top it with the string bean mixtre. Drizzle with the adobo vinaigrett. Garnish with croutons, onion rings and parsley. End.