Celtuce and Peppercorn Salad with Black Vinegar Dressing
Serves: 2 servings
Ingredients:
10
A refreshing and flavorful salad made with julienne Celtuce and a zesty black vinegar dressing.
Ingredients
| 1 | Celtuce |
|---|---|
| 3 | teaspoons Chinkiang black vinegar |
| 1⁄4 | teaspoon granulated sugar |
| 1⁄2 | teaspoon Chinese sesame oil |
| 3 | teaspoons vegetable oil |
| 1 | clove of garlic |
| 1 | piece of fresh ginger, equal in size to the garlic clove |
| 1⁄4 | teaspoon salt |
| 10 | whole Sichuan peppercorns |
| 1 | sprig spring onion (2 if using the very thin, Chinese variety) |
Instructions
| 1. | Prepare the Celtuce: Start by washing the Celtuce and removing the leafy top and dried-up base. Peel the Celtuce with a vegetable peeler, ensuring to shave off the tougher skin near the base. Using a sharp knife, slice the Celtuce into 3mm-thick diagonal slices, then chop these slices into 3mm-wide strips at a slight diagonal angle. Alternatively, you can use a vegetable grater with a thick julienne attachment. Place the julienned Celtuce in a mixing bowl, add salt, and toss to combine. |
|---|---|
| 2. | Prepare the Dressing: In a separate bowl, mix the Chinkiang black vinegar, granulated sugar, and Chinese sesame oil. Set aside. |
| 3. | Infuse Flavors: Mince the garlic and ginger finely. Heat vegetable oil in a small saucepan. Once hot, add the minced garlic, ginger, and Sichuan peppercorns. Let it sizzle for 30 seconds, ensuring not to brown. Remove from heat and pour this aromatic oil mixture into the bowl with the prepared vinegar. |
| 4. | Combine and Serve: Pour the warm dressing over the julienned Celtuce, toss well, and transfer to a serving dish. Slice the spring onions diagonally and garnish the salad. Enjoy the salad as-is, a cold appetizer, or a side dish. For a "Western-style" salad, serve with baby watercress, gem lettuce, Bibb lettuce, or endive. Share your favorite leafy greens pairings in the comments below! |
Published on Jul 19, 2024 by Luminița