Savoring An Island-grown Salad
Eser Domingo, executive chef at Ruth’s Chris Steak House Waterfront Plaza, was born and raised on the Leeward coast of Oahu. He is a proud graduate of Waianae High School and Leeward Community College Culinary Institute.
A Hawaii food industry veteran, Chef Eser has been an instructor at LCC, was executive chef at Robert’s Hawaii and has held various positions at Disney Aulani, Hyatt Regency Waikiki Resort and Spa, Hawaii Prince Hotel and Sheraton Princess Kaiulani Hotel.
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Ruth’s Chris Waterfront Plaza recently underwent an extensive renovation, featuring a modern look and contemporary interior design with vibrant fabrics, stylish carpets, warm lighting and creative artwork. The upgraded private dining rooms have new, state-of-theart audio and visual systems, and the outdoor patio was completely refreshed with comfortable, vibrant seating and an attractive lounge area.
A brand-new kitchen with top-of-the-line equipment allows Chef Eser and his team to prepare fine cuisine, and Ruth’s Chris also is “going green” by saving power, which helps the environment, via new energy-efficient refrigeration systems and air conditioning, an advanced electric transformer and new LED lighting.
While USDA Prime steak is king at Ruth’s Chris, the restaurant also features delicious and hearty salads, fresh island seafood, an award-winning wine list, and a variety of appetizers, side dishes and desserts.
Chef Eser shares his version of Ruth’s Favorite Tomato and Onion Salad recipe with MidWeekreaders. He uses local produce for this special salad.
CHEF ESER’S TOMATO AND ONION SALAD WITH LILIKOI VINAIGRETTE
• 3 slices Hamakua beefsteak tomato
• 3 slices Ewa sweet onion
• 1 ounce ‘Nalo Greens
• 1/2 ounce Island Goat Cheese Crumbles
• salt and pepper
Arrange the ‘Nalo Greens on a salad plate. Sprinkle Hawaiian salt on tomatoes and place on greens. Place onions on tomatoes and sprinkle them with goat cheese crumbles.
Drizzle with your favorite vinaigrette, or you can try Chef Eser’s recipe below. Add salt and pepper, to taste.
For Lilikoi Vinaigrette:
• 1 cup lilikoi juice
• 1/2 cup rice wine vinegar
• 1/2 cup olive oil
• 4 tablespoons lime juice
• 1 tablespoon freshly grated ginger
• 1 tablespoon honey
• salt and pepper, to taste
Combine all ingredients and emulsify in blender.
Makes 2 cups.
Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.
heartychef@hotmail.com
