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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Combine iceberg lettuce, mint and spinach, with a zingy soy and malt vinegar dressing. Ingredients:
1/2 iceberg lettuce |
3 1/2 ounces baby spinach leaves |
3 ounces mint leaves |
1 1/2 ounces scallions, shredded |
salt |
szechuan peppercorns, crushed |
4 tablespoons extra virgin olive oil |
1/4 cup malt vinegar |
2 tablespoons light soy sauce |
1 garlic clove, finely diced |
1 teaspoon white sugar |
Directions:
1. Remove the leaves from the lettuce and wash well. Tear into large pieces.
2. Put the leaves in a large bowl and add the spinach, mint and scallion. Refrigerate, covered, for 1 hour.
3. Place all the ingredients for the dressing in a small bowl and stir to combine.
4. To serve, pour the dressing over the chilled salad leaves and toss well. Arrange on a platter and sprinkle with salt and Szechuan pepper.
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