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.
Remove leaves from lettuce and wash well.
Roughly tear leaves into large pieces.
Place leaves in a large bowl with spinach, mint and spring onion and refrigerate, covered, for 1 hour.
Meanwhile, to make the dressing, place all ingredients in a small bowl and stir to combine.
Finally, pour dressing over chilled salad leaves and toss well.
Arrange on a platter, sprinkle with Sichuan pepper and salt and serve immediately.