⛩ Chinese Iceberg Salad ⛩
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Ingredients
Sichuan Pepper & Salt Ingredients
- 1tbs Sichuan Peppercornsavailable as Asian grocers
- 3tbs Himalayan Pink Rock saltgranules
Salad Ingredients
- 1/2 iceberg lettuce
- 30g baby spinach
- 1large handful fresh mint leaves
- 3 spring onions
Dressing Ingredients
- 5tbs white vinigar
- 1tbs light soy sauce
- 2 tbs olive oil
- 1tsp white sugar
- 1garlic clove minced
Instructions
For The Sichuan Pepper & Salt
- In a small, heavy based pan, dry roast the Salt and Pepper on a low heat (shaking the pan regularly) until the aroma is released and the peppercorns have started to pop. (Takes around 5 minutes ).Remove from the heat.
- When cool, grind to a fine powder in a mortar and pestle and set aside
For The Salad
- Wash the lettuce and spin or dry it well. Place into a large bowl with the spinach, finely sliced spring onion (use the entire onion), and mint leaves (left whole or sliced depending on your preference) and refrigerate until required.
- Just before serving, toss the lettuce with enough dressing to lightly coat the leaves and turn out onto a serving plate. Sprinkle with the Sichuan Pepper and Salt Mixture. A little goes a long way so just use a light sprinkling at first
For The Dressing
- Peel the garlic clove and roughly dice. Sprinkle with a little salt and rake through with a fork until it becomes a paste. Place the minced garlic and remaining dressing ingredients into a small jar, shake well and refrigerate until required.
Recipe Notes
