Chinese-Style Salad

Combine iceberg lettuce, mint and spinach, with a zingy soy and malt vinegar dressing.

• Ready In: 10 mins
• Serves: 4

Ingredients

• 1⁄2 iceberg lettuce
• 3 1⁄2 ounces  baby spinach leaves
• 3  ounces mint leaves
• 1 1⁄2 ounces scallions, shredded
•  salt
•  szechuan peppercorns, crushed

• For the dressing

• 4  tablespoons extra virgin olive oil
• 1⁄4 cup malt vinegar
• 2  tablespoons light soy sauce
• 1  garlic clove, finely diced
• 1  teaspoon white sugar

Directions

1. Remove the leaves from the lettuce and wash well. Tear into large pieces.
2. Put the leaves in a large bowl and add the spinach, mint and scallion. Refrigerate, covered, for 1 hour.
3. Place all the ingredients for the dressing in a small bowl and stir to combine.
4. To serve, pour the dressing over the chilled salad leaves and toss well. Arrange on a platter and sprinkle with salt and Szechuan pepper.