Serve this warm or at room temperature.
1. In a 12-inch skillet saute onions with salt and pepper in the olive oil over high heat for 2 minutes. Lower heat to medium high, stir in garlic and cook another minute. Add vinegars and boil down by half.
2. Gently turn potatoes in the dressing to cloak them. Divide the greens between 6 salad plates. Top with heaps of the potatoes and the warm dressing.
3. Garnish with bacon and chives
When Marvin Gapultos had a craving for adobo but didn’t know how to make it, he decided to learn his family’s recipes. Since then, he has shared the flavors of Filipino food through his Los Angeles-based food truck The Manila Machine, on his blog Burnt Lumpia, and in The Adobo Road Cookbook.