(We're back from a long hiatus! The school year was too busy for all of us here at the Loyola House of Studies, that is why updating blogs have to be set aside for some time. But anyway, we just came back from our yearly summer vacation at the Mirador Jesuit Villa to rest and recreate and of course I was able to do that which I am most passionate about--cooking! I was assigned to supervise the kitchen staff to prepare a meal for more or less 110 people. As a sequel to the fruity salad dressings a year ago, Here's another salad dressing which was originally concocted for the Jesuit Villa.)
2 cups flesh of pink pomelo (or grapefruit)
1 cup apple cider or cane vinegar.
1/2 medium bulb white onion
1 clove of garlic
1 sprig of parsley
1 - 2 tbsp. fish sauce (adjust according to taste)
2 tbsp. olive oil
1/4 tsp. ground pepper
combine all ingredients in a food processor. blend well until pureed. serve as dressing for mixed greens.