Ingredients
- 12 iceberg lettuce
- 3 12 ounces baby spinach leaves
- 3 ounces mint leaves
- 1 12 ounces scallions
- shredded
- salt
- szechuan peppercorns
- crushed
- 4 tablespoons extra virgin olive oil
- 14 cup malt vinegar
- 2 tablespoons light soy sauce
- 1 garlic clove
- finely diced
- 1 teaspoon white sugar
Instructions
- Remove the leaves from the lettuce and wash well.
- Tear into large pieces.
- Put the leaves in a large bowl and add the spinach, mint and scallion.
- Refrigerate, covered, for 1 hour.
- Place all the ingredients for the dressing in a small bowl and stir to combine.
- 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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