Red and green salad with mustard dressing
For the dressing
- 1 tsp dijon mustard
- 50ml white wine vinegar
- 150ml olive oil
- salt and freshly ground black pepper
- pinch sugar
For the salad
- 1 small head iceberg lettuce, torn
- 1 cup watercress
- 1 small cucumber, sliced at an angle
- 15 cherry tomatoes, halved
- 1 cup radishes, about 8, thinly sliced
This is a simple but gorgeous salad enjoyed by most Malaysians during the festive season although some families add bits of Chinese roast pork or char siew, Chinese barbecue pork to accompany an already heavy meal in the tropics. Iceberg lettuce is best, although the frilly Asian type will do. Any combination of salad greens is fine as long as they are either green or red.
Method
Make the dressing by combining mustard and vinegar. Gradually whisk in
olive oil. Taste and adjust with salt, pepper and sugar. Pour dressing
into a jar and cover until required.
Place well-dried and torn lettuce leaves together with selected
ingredients in a bowl. Toss gently with dressing and serve immediately.
Serves 4-6
