For this recipe, you will need a mortar and pestle or a spice grinder and an open mind. You might find the taste unusual at first, but persevere because this is my tweek of a Kylie Kwong (one of my favorite chefs) recipe, so you can guarantee, its good. In my house, we refer to this salad simply as “Kylie”. Its my idea of fast food. Fast and salty without the fat. I’m struggling to describe this salad, you really need to try it for yourself. If you are after something super easy, love the taste of fresh herbs and are craving salt, this is for you. It won’t take long before the Sichuan Pepper and Salt mix becomes an addiction.
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.