Xanadu Salad

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Crunchy julienned salad pieces in a ginger dressing.

This is a Chinese dish.

Ingredients

3
sticks celery
4
medium carrots
half
cucumber
100 g
beansprouts
1 bunch
spring onions
4
chinese leaves
2.5 cm
fresh root ginger
15 ml
Zaytoun FAIRTRADE olive oil
15 ml
FAIRTRADE raw cane sugar
40 ml
white wine vinegar
1 tbsp
sesame seeds
to taste
salt
to taste
FAIRTRADE freshly ground black pepper
1 pinch
hot chilli powder

Method

Notes

Xanadu salad: so named from the opulence of Kublai Khan and the Chinese influence on the dressing.

Preparation

Put the sesame seeds onto a baking tray and roast in the oven at gas mark 3 (165 °C; 325 °F) for 20 minutes.

Peel the ginger and crush to extract the juice.

In a mixing jug, thoroughly combine the ginger, oil, vinegar and sugar.

Season with salt and pepper and add a pinch of chilli powder.

Peel the carrots, and wash the celery and cucumber.

Cut the celery, cucumber, carrots and spring onions into matchstick size strips.

Wash the lettuce leaves.

Assembly

Per diner:

Put a lettuce leaf onto a plate.

Arrange the beansprouts.

Assemble julienned veggies on each leaf decoratively as a boat.

Drizzle over the dressing.

Sprinkle on the toasted sesame seeds.

To serve

Serve immediately as a side salad.