Nag-Salad Ka Pa: The Mr. Hyde of Salad Niçoise

By Mikka Wee/January 2, 2013

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Like every New Year, 2013 comes with new resolutions, ninety-nine percent of them involving weight loss. isn’t really an advocate for any of this stuff, but we decided to make a salad to kick-start the New Year. Of course, don’t expect it to be your typical plate of good greens.

With tuna, beans, lots of greens, and a low-fat vinaigrette, a Salad Niçoise is possibly one of the healthiest salads around. Our version, the Nag-salad Ka Pa is its twisted counterpart involving bacon and sisig.

Generous portions of deep-fried sisig serve as the main meat of this salad imposter, sprinkled with fatty bits of chicharon and topped off with long crispy bacon strips (why go for bacon bits when you can have bacon strips?). But wait a minute! Before you start assuming that we went overboard like we always do and used a creamy, cheesy dressing…we didn’t. Ha! We kept that low-fat vinaigrette cause we’re watching our figure, too.

With all these deadly entities dancing in a lovely bowl of greens, you might to want to rethink your choices if you plan to eat healthy. This tempting idea of using sisig instead of tuna might start creeping up on you, and make you reach for bacon slabs and chicharon unconsciously. But hey, the good side is that salad greens are nowhere near rice in its effect on the weighing scale, and the rum vinaigrette only contains 25 calories per tablespoon. So might as well, right?

Nag-Salad Ka Pa

Total Time: 15 minutes / Yield: 1-2 servings

Ingredients for the Salad

  • 1/2 cup pork Sisig
  • 1/4 cup chopped Chicharon (we like the thick, fatty kind)
  • 2 slices pan fried Bacon
  • 6 tomato slices
  • Mixed greens

Ingredients for the Rum Vinaigrette

  • 1/4 cup rum vinegar
  • 1-2 tbsp honey
  • 3-4 tbsp olive oil


  1. Put greens on a plate.
  2. Arrange tomato slices around.
  3. Put sisig around the greens, sprinkle with chopped chicharon.
  4. Drizzle with 1-2 tbsp of vinaigrette.
  5. Top with pan fried bacon.
  6. Serve immediately.


  1. For the Rum Vinaigrette, whisk all ingredients together until well combined.

Mikka Wee

Managing Editor

Mikka Wee’s goal is to travel the world with a backpack stuffed with her books and not much of an itinerary. With an appetite thrice the size of her 5-foot frame, waffles are the one thing that makes her weak in the knees. She also likes to torture herself with sci-fi movie marathons until her brain turns into goop. Her list of not-so-secret culinary crushes includes David Chang, Ivan Orkin, Rene Redzepi, and Anthony Bourdain. Alexander Supertramp is her hero. See More.

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