In the Philippines, there isn’t really a culture of salad. Friends sometimes joke that the only salads here are fruit and macaroni! However, I have been making a salad with mustard greens on a weekly basis for a while now.
It’s easy to grow in the garden, even in the lowlands of Manila! But if I don’t have any in the backyard, I go to the Kamuning Market and pick out the smallest, freshest leaves. And mix it together with avocado, snap peas, bell peppers, singkamas, tomatoes, cucumber or whatever else I have on hand. Then I mix with an oil, calamansi and honey dressing. The key really is to mix well- use your hand and massage the oil into the greens to cut the ‘wasabi’ effect. Its a spicy green but with a good oil like virgin coconut oil or olive oil, it softens to just the right kick.
Sometimes, I use bicol express (a specialty condiment made with shrimp paste, coconut milk and spicy chilies). Or try it with mangoes for a little sweetness.