Chinese-style Salad

By: Kylie Kwong

Ingredients

For the salad
    1/2 iceberg lettuce
    100 g spinach leaves
    90 g mint leaves
    40 g spring onions, shredded
    salt
    crushed sichuan peppercorns

For the dressing
    5 tbsp extra virgin olive oil
    60 ml malt vinegar
    2 tbsp light soy sauce
    1 clove garlic, finely diced
    1 tsp white sugar

Method
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 spring onion. 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.