Salad Category

Grilled Lehi and Waimanalo Mixed Greens with Ogo Lemongrass Vinaigrette

Rene B. Caba, Chef Garde Manger and Glen Yagyagan, Pantry,
Hau Tree Lanai Restaurant, The New Otani Kaimana Beach Hotel

6 Hawaiian lehi fillets (1 oz. each)

Lehi Marinade

6 papaya wedges (1/2 oz. each)
1 1/2 ounces roma tomato, sliced
1 1/2 ounces Japanese cucumber, sliced
3 ounces Waimanalo mixed greens
3 fried leeks (1/4 oz. each)
Ogo Lemongrass Vinaigrette

Marinate lehi fillets in Lehi Marinade for 30 minutes. Mark marinated fillets on grill and cook to desired doneness. Set papaya wedges, tomato and cucumber slices on three plates in a semicircular pattern. Place Waimanalo mixed greens in the center. Top with grilled lehi fillet and fried leeks. Drizzle with Ogo Lemongrass Vinaigrette. Makes 3 servings.

Lehi Marinade

1/2 cup olive oil
1/2 ounce green onion, chopped
2 teaspoons, minced garlic
1 tablespoon minced lemongrass
1 tablespoon chopped ogo
Juice of 1/2 a lemon
1 tablespoon fish sauce (Tiparos)
1/2 teaspoon ground black pepper
1/2 teaspoon red pepper flakes

Combine all the ingredients in a plastic zip-lock bag and mix well.

Ogo Lemongrass Vinaigrette

6 tablespoons apple cider vinegar
1 teaspoon minced lemongrass
1/2 teaspoon minced garlic
1/2 teaspoon minced shallots
1 tablespoon chopped ogo
1 tablespoon olive oil (Bertolli Extra Virgin)
2 teaspoons sugar
2 teaspoons honey
1 teaspoon black and white sesame seeds
Salt and pepper to taste

In a bowl combine vinegar, lemongrass, garlic, shallots and ogo; blend thoroughly. Slowly beat in olive oil, mixing constantly. Add sugar and honey. Season to taste with salt and pepper.