Green salad with spicy dressing

4 servings

15 minutes

Green salad with a spicy dressing is the embodiment of freshness and harmony of flavors in Pan-Asian cuisine. Light and refreshing yet rich in spicy notes, it is perfect as a side dish to main courses or as a standalone treat. The origins of this recipe trace back to the culinary traditions of Asia, where fresh vegetables and herbs are combined with expressive dressings. Crunchy iceberg lettuce creates a delicate base while pickled red onion adds a hint of acidity. The dressing is a true flavor explosion: Dijon mustard, white wine vinegar, garlic, and mint blend with olive oil to form a rich, spicy bouquet. This salad is an ideal choice for a summer dinner or light lunch, and its freshness and vibrant taste make it an excellent addition to any table.

Energy value per serving

• Calories: 367.9
• Proteins: 2.4g
• Fats: 37g
• Carbohydrates: 6.9g

Ingredients

• Iceberg lettuce: 1 head
• Red onion: 1 head
• Garlic: 2 clove
• Fresh mint: 1 bunch
• White wine vinegar: 2 tbsp
• Extra virgin olive oil: 8 tbsp
• Dijon mustard: 1.5 tbsp
• Ground black pepper: pinch
• Salt: pinch

Cooking steps

1. Clean the onion, slice it into half rings, and soak it in vinegar for 10 minutes.

   Required ingredients:

   • Red onion: 1 head
   • White wine vinegar: 2 tablespoons

2. Tear the iceberg leaves by hand.

   Required ingredients:

   • Iceberg lettuce: 1 head

3. Take the onion out of the vinegar, place it in the salad, and set the vinegar aside.

   Required ingredients:

   • Red onion: 1 head

4. Chop garlic and mint finely.

   Required ingredients:

   • Garlic: 2 cloves
   • Fresh mint: 1 bunch

5. Mix mustard with onion vinegar, add olive oil, salt, pepper, garlic, and mint, stir everything and dress the salad.

   Required ingredients:

   • Dijon mustard: 1.5 tablespoon
   • White wine vinegar: 2 tablespoons
   • Extra virgin olive oil: 8 tablespoons
   • Garlic: 2 cloves
   • Fresh mint: 1 bunch
   • Ground black pepper:  pinch
   • Salt:  pinch