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