Ingredients
| 3 |
sticks celery |
| 4 |
medium carrots |
| half |
cucumber |
| 100 gm |
beansprouts |
| 1 bunch |
spring onions |
| 4 |
chinese leaves |
| 2.5 cm |
fresh root ginger |
| 15 ml |
Zaytoun FAIRTRADE Palestinian 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 |
| FAIRTRADE |
Sources
Fresh food
Olive Oil
Herbs and Spices
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Notes
Xanadu salad: so named from the opulence of Kublai Khan and the Chinese influence on the dressing.
Method
Preparation
Put the sesame seeds onto a baking tray and roast in the oven at Gas Mark 3 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.
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