A sweet and salty salad tossed in with sugary fruits and nuts and dressed in Honey Vinaigrette.

Century Bangus Salad with Caramelized Pear and Walnuts


¼ cup cooking oil
1-450 grams Century Premium Boneless Bangus Marinated

Caramelized Pears:
2 tablespoon granulated sugar
1 cup canned pear, sliced

Honey Lemon Vinaigrette:
¼ cup lemon juice
2 tablespoons honey
Salt and pepper to taste
1 cup extra virgin olive oil

6 cups mixed greens
½ cup chopped toasted walnuts
½ cup cherry tomatoes
3 tablespoons reduced balsamic vinegar


Heat cooking oil in a large pan and fry Century Bangus until golden.  Spoon out bangus meat from the skin and set aside.  Sprinkle sugar on pears.  Pan-grill on a skillet brushed lightly with oil until caramelized.  Set aside.  Whisk together lemon juice, honey, salt, pepper, and extra virgin olive oil.  Cover and chill until ready to serve.

Toss together mixed greens, walnuts and cherry tomatoes.  Arrange on a plate topped with bangus flakes and caramelized pears.  Drizzle with vinaigrette and reduced balsamic vinegar.

Makes 6 servings.

*To reduce balsamic vinegar:  Pour 2 cups balsamic vinegar into a skillet or saucepan.  Allow it to simmer with occasional stirring for about 5 minutes until a little syrupy or desired consistency is achieved.  Remove from heat to allow it to thicken some more as it cools.

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