SPINACH SALAD WITH ICEBERG LETTUCE, MINT AND ASIAN DRESSING (Chinese-style, for four)

For the salad:

½ head iceberg lettuce

3-1/2 ounces baby spinach leaves

1-1/4 cups mint leaves

1/3 cup spring onion (scallion) julienned

a pinch Sichuan salt and pepper

 

For the dressing:

5 tablespoons quality extra-virgin olive oil

¼ cup malt vinegar

2 tablespoons light soy sauce

1 teaspoon Asian sesame oil

1 garlic clove, finely diced

a pinch sugar

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1. Remove leaves from the lettuce and wash well. Roughly tear leaves into large pieces, then place in a large bowl with spinach, mint and scallion and refrigerate, covered, for 1 hour.

2. Meanwhile, to make the dressing, place all ingredients in a small bowl and stir to combine.

3. Finally, pour dressing over chilled salad leaves and toss well. Arrange on a platter, sprinkle with Sichuan pepper and salt and serve immediately.

 

adapted from Kylie Kwong, Simple Chinese Cooking