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Iceberg Salad
Ingredients
| 1/2 | iceberg lettuce, roughly chopped |
| 5 tbsp | mint leaves |
| 100 g | baby spinach leaves |
| 2 tbsp | spring onions, sliced |
| 1 pinch(es) | Szechuan pepper, ground |
| 1 pinch(es) | salt |
| For the Dressing: | |
| 5 tbsp | olive oil, extra virgin |
| 3 1/2 tbsp | malt vinegar |
| 2 tbsp | soy sauce, light |
| 2 clove(s) | garlic, finely diced |
Method
Preparation time: ca. 10 min Resting time: ca. 1 hr / Grade of difficulty: easy / Calories per portion: n/a
Place lettuce with spinach, mint and onions in a large bowl and refrigerate, covered, for one hour.
Mix the dressing ingredients well and stir to combine.
Finally, pour dressing over chilled salad leaves and toss well.
Sprinkle with Szechuan pepper and salt and serve immediatly.
Mix the dressing ingredients well and stir to combine.
Finally, pour dressing over chilled salad leaves and toss well.
Sprinkle with Szechuan pepper and salt and serve immediatly.
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