Get Your Greens with This Savory Ensaladang Lato Recipe

Are you looking for a tasty and healthy salad recipe that will satisfy your cravings for something savory and refreshing? Look no further than ensaladang lato! This Filipino dish is made with fresh seaweed, salted eggs, tomatoes, and fried dilis, all combined with a tangy tamarind vinaigrette that is sure to awaken your taste buds.

If you’re new to this dish, don’t worry – our beginner’s guide will walk you through the steps to make the perfect ensaladang lato, from preparing the ingredients to mixing the dressing and putting it all together.

Preparation and Ingredients:

Before we start with the recipe, let's discuss the ingredients you'll need for this dish. You may find some of them unfamiliar, especially if you’re not from the Philippines, but they’re all easy to find in your local grocery store or market.

For the salad, you'll need the following:

- 1/4 kg. fresh lato

- 2 pcs. salted egg, quartered

- 3 pcs. tomatoes, quartered

- 1/4 cup fried dilis

Lato is a type of seaweed commonly found in the Philippines. It has a delicious and slightly salty taste that makes it perfect for use in salads. Salted eggs, on the other hand, are duck eggs that have been preserved in salt and brine solution. These give the salad a rich and savory flavor, complementing the lato perfectly. Tomatoes provide a refreshing and juicy bite, while fried dilis adds crunch and a salty flavor.

For the tamarind vinaigrette, you'll need the following:

- 1/2 cup vinegar

- 2 tsp. garlic, minced

- 1 1/2 tbsp. honey

- 1-2 tsp. Sinigang sa Sampalok Mix Original

- 1 cup canola oil

Tamarind is a souring ingredient commonly used in Filipino cuisine. In this recipe, we use Sinigang sa Sampalok Mix Original, a tamarind mix that has a perfect blend of sour and savory flavors. The honey and garlic balance the sour taste of tamarind, while canola oil provides a smooth and light texture to the dressing.

The Dressing:

1. In a bowl, add the vinegar, minced garlic, honey, and Sinigang sa Sampalok Mix Original. Mix well until all ingredients are well combined.

2. Slowly pour in the canola oil while whisking the mixture continuously until emulsified. Set aside.

Mixing the Salad:

1. In a large mixing bowl, add the fresh lato, quartered salted eggs, and tomatoes. Mix well until all ingredients are evenly distributed.

2. Add the fried dilis to the mixture. Drizzle the tamarind vinaigrette over the salad and toss until all ingredients are coated.

Serving:

Ensaladang lato is best served cold, so refrigerate the salad for at least an hour before serving. This will give the flavors time to meld together. You can also add more fried dilis on top for a crunchy texture.

Variations:

There are many variations to ensaladang lato, depending on personal preference or availability of ingredients. Some add onions, cilantro, or green mangoes to the salad, while some use calamansi instead of tamarind. You can also adjust the amount of Sinigang sa Sampalok Mix Original used, depending on how sour you want your dressing to be.

Tips:

- Make sure to rinse the lato thoroughly before using to remove any sand or debris.

- For a healthier option, you can use olive oil instead of canola oil.

- If you don’t like the taste of salted eggs, you can use boiled eggs instead.

- If you don’t have Sinigang sa Sampalok Mix Original, you can use tamarind puree or calamansi juice instead.

In conclusion, ensaladang lato is a refreshing and nutritious salad that is easy to make and customizable to your taste. With a perfect blend of sour and savory flavors, this dish is sure to be a crowd-pleaser at your next family gathering or potluck.