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.
1
Clean the onion, slice it into half rings, and soak it in vinegar for 10 minutes.
- Red onion: 1 head
- White wine vinegar: 2 tablespoons
2
Tear the iceberg leaves by hand.
- Iceberg lettuce: 1 head
3
Take the onion out of the vinegar, place it in the salad, and set the vinegar aside.
- Red onion: 1 head
4
Chop garlic and mint finely.
- 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.
- 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
