SPINACH SALAD WITH ICEBERG LETTUCE, MINT AND ASIAN DRESSING

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

OLYMPUS DIGITAL CAMERA OLYMPUS DIGITAL CAMERA

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


  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.
  1. Meanwhile, to make the dressing, place all ingredients in a small bowl and stir to combine.
  1. 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

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s