Chef Mastrascusa’s Mālaʻai Salad Recipe

Written By Tahiti Kulia

Mala`ai was lucky enough to have Chef Nick Mastrascusa and his culinary team work with our students. Here is the recipe they made together.

Hibiscus & Baby Romaine Salad, Citrus Lilikoi Vinaigrette

Recipe
Vinaigrette
2oz fresh lilikoi
2oz fresh lemon juice
2oz fresh tangelo juice
2cup Extra Virgin Olive oil
Salt and pepper to taste

Salad
Baby romaine leaves
Hibiscus leaves
Yakon / peeled and julienne
Edible flowers for garnish

Toss the greens in the vinaigrette and serve immediately.

Mahalo Chef Nick!

Tahiti Kulia
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