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I created this simple salad in celebration of iceberg lettuce – it’s so meaty, with so much texture and structure.
The dressing is a balance between salty, sweet and sour.


  • 0.5 iceberg lettuce

  • 100 g Baby Spinach Leaves

  • 1.25 cups Mint leaves

  • 0.3 cup spring onion scallion julienne

  • Sichuan salt and pepper

  • Dressing

  • 5 tablespoons Quality Extra Virgin Olive Oil

  • 0.25 cup malt vinegar

  • 2 tablespoons light soy sauce

  • 1 Clove Garlic finely diced

  • 1 teaspoon white sugar


  • 1.

    Remove leaves from lettuce and wash well.

  • 2.

    Roughly tear leaves into large pieces.

  • 3.

    Place leaves in a large bowl with spinach, mint and spring onion and refrigerate, covered, for 1 hour.

  • 4.

    Meanwhile, to make the dressing, place all ingredients in a small bowl and stir to combine.

  • 5.

    Finally, pour dressing over chilled salad leaves and toss well.

  • 6.

    Arrange on a platter, sprinkle with Sichuan pepper and salt and serve immediately.

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Posted by maddycookReport
works well with wombok too. Excellent dressing
Posted by Report
as always Kylie - simply delicious thanks