Okra, Mangga, Turnips, Eggplant, Cucumber, Romaine Lettuce, Pineapple Tidbits & Carrots Recipe

Prepare okra

Trim the stem ends of the okra and discard any tough tips. Blanch in a pot of boiling salted water for 1 minute, then immediately transfer to an ice bath to stop cooking. Drain and slice each pod on the diagonal into 1/4-inch (6 mm) pieces.

Prepare eggplant

Cut the eggplant into 1/2-inch (1.5 cm) cubes. To remove bitterness and reduce moisture, sprinkle lightly with 1/4 teaspoon salt and let sit 10 minutes, then gently pat dry with paper towel. Toss the cubes with 1 teaspoon vegetable oil and roast on a parchment-lined baking sheet at 425°F (220°C) for 12–15 minutes, turning once, until tender and slightly browned. Allow to cool to room temperature.

Prepare turnips

Peel the turnips and cut into thin matchsticks or 1/4-inch (6 mm) dice to match the salad texture. If turnips are very peppery, soak the cut pieces in cold water for 5 minutes and pat dry.

Prepare mango

Peel the mango and slice the flesh from the pit. Cut into thin strips or 1/2-inch dice. Choose ripe but firm mango so pieces hold their shape in the salad.

Prepare cucumber

If using English cucumber, trim ends and slice on a bias into 1/4-inch (6 mm) slices. If using a waxy-skin cucumber, peel if desired and remove seeds if large. Pat slices dry.

Prepare romaine lettuce

Separate leaves, discard core and any wilted outer leaves. Rinse thoroughly and spin or pat dry. Tear or chop the romaine into 1- to 2-inch pieces. Place in a large mixing bowl and keep chilled until assembly.

Prepare carrots and pineapple

Peel the carrot and cut into thin matchsticks or use a peeler to make ribbons. If using canned pineapple tidbits, drain well and pat dry. If fresh, cut into small bite-sized tidbits.

Make the dressing: in a small bowl or jar, combine calamansi juice, fish sauce (or soy), sugar, and salt. Whisk or shake until sugar dissolves. Slowly whisk in the vegetable oil to emulsify. Taste and adjust: add more calamansi/lemon for brightness, a pinch more sugar if too tart, or a touch more fish sauce/soy for savory depth. Finish with freshly ground black pepper and optional red chili if using.

Combine salad: add the prepared okra, roasted eggplant, turnips, mango, cucumber, pineapple tidbits, and carrots to the bowl with romaine. Toss gently to combine so larger pieces don’t mash. Drizzle about two-thirds of the dressing over the salad and toss lightly to coat. Taste and add remaining dressing as needed.

Plate and garnish: transfer the salad to a serving platter or divide among plates. Sprinkle toasted sesame seeds or crushed toasted peanuts on top for texture. Serve immediately so lettuce stays crisp. Leftover dressing can be served on the side.