lettuce salad

A little salty, a little sweet, and packed with sesame flavour, this sauce - and it’s really more of a sauce than a dressing in consistency - punches well, well, well above its weight for such a short list of basic ingredients. One mouthful and you’ll be forever hooked! Drizzle over lettuce, as is traditional, or just use for dunking raw vegetables (I do this a LOT). This is a copycat of a side salad at some of our favourite Sydney Sichuan restaurants like Spicy Joint, and Chongqing Noodles.

Spicy Joint's Creamy Sesame Sauce with Lettuce Salad

tbsp Chinese sesame paste ((Note 1))

peanut butter ((Note 2))

tsp white sugar

tsp salt

tbsp oyster sauce ((Note 3))

tbsp sesame oil (, toasted (ie brown, not yellow))

tsp dark soy sauce ((Note 4))

water ((or more))

baby cos lettuce

sesame seeds

Separate, wash, trim and dry lettuce leaves. Slice any large ones in half vertically. Leave smaller leaves whole.

Sauce: Mix all ingredients except water together in a bowl. Start by mixing in 3 tbsp water, a tablespoon at a time. Let the sauce sit for one minute. If the sauce starts to split, or the sauce is too thick, add another tablespoon of water. Keep doing this until you have a pourable / drizzle-able sauce that is emulsified (ie. oil is not separated).

Arrange leaves on platter, drizzle around half of the dressing over or so. You will NOT need all the dressing; keep the rest for something else. Garnish with sesame seeds. (Alternative: just use to dip in raw veg. It is SO good!)

This is an edited extract from Always Add Lemon by Danielle Alvarez (Hardie Grant, $50). Photography © Benito Martin and Jess Johnson.

Iceberg with dried oregano dressing and creamy sheep's milk cheese recipe

iceberg lettuces, outer leaves

chives, snipped

dill, fronds picked

creamy sheep’s milk feta

thinly sliced eschalot

vinegar

salt

1/ 2 tsp dried oregano

olive oil

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981817188001&=domain=del

5348771529001-5981817188001

“I like to cook this with bone-in cutlets and then, once the chook is done and rested, I cut the bone out and slice the meat. If you find this a little daunting, ask the butcher to debone the cutlets for you first, or use thigh fillets. Thighs are forgiving (not mine, mind you); you’ll just need to reduce the cooking time as explained below.” This is an edited extract from Every Night of the Week by Lucy Tweed. Photography by Lucy Tweed. (Murdoch Books, $35).

Chicken club salad recipe

chicken

Olive oil, to brush

Sea salt

round pancetta, thinly sliced

baguette (or 1/2 small one), thinly sliced on the diagonal

avocados,

iceberg lettuce,

tomatoes,

(125 milliliters) vinai-no-regrette dressing (recipe below)

tbs finely chopped chives

(125 milliliters) lemon juice

garlic clove,

Dijon mustard

tsp each sugar & sea salt

grated parmesan

(250 milliliters) extra virgin olive oil

This lettuce salad with tahini dressing is a celebration of flavors. Tender lettuce, crisp cucumbers, radishes, avocado and herbs, paired with sweet and spicy tajin dates make this salad balanced and absolutely delicious.

Lettuce Salad with Dates

corn

Butterhead lettuce

mint

Dill

radishes (thinly sliced)

cucumbers

avocado (sliced)

Natural Delights Medjool Date Strips with Tajin

Sesame seeds

tbsp tahini

lemon juice

garlic

¼ tsp black pepper

water

Preheat the grill to medium high. Once the grill is ready, place the corn on the grates and grill for 10 to 15 minutes, rotating every 3 minutes so it grills evenly.

Once the kernels are charred to your liking, remove the corn from the grill and let it cool slightly. Using a sharp knife, cut the kernels off the cob and set them aside.

Make the dressing by placing the tahini, olive oil, lemon juice, garlic, salt, pepper and water in a jar. Seal the lid and shake the jar for 10 to 20 seconds until the dressing comes together.

Arrange the butterhead lettuce leaves on a large platter. Spread the mint leaves and dill followed by the thinly sliced radishes and cucumbers.

Arrange the avocado slices on the salad as well. Chop the date strips into smaller pieces and add them to the salad.

Drizzle with the dressing and serve.

I made this for lunch today and it was delicious!! The tahini dressing added such a nice creaminess and flavor without being overpowering. I loved it!

This salad looks and sounds delicious. I am loving that it uses butterhead lettuce and the way the tahini dressing brings all the flavors together.

I love the bold flavor the tahini dressing gives the greens in thish salad. It's such a fun way to have a healthy lunch or side.

This looks amazing and such a treat! Thank you!

This salad was so delicious! Loved the addition of the tahini dressing too, it tasted amazing!

https://content.jwplatform.com/videos/4zxo8Rgq.mp4

This lettuce salad with tahini dressing is a celebration of flavors. Tender lettuce, crisp cucumbers, radishes, avocado, and herbs, paired with sweet and spicy tajin dates make this salad balanced and absolutely delicious.

Summer Lettuce Salad

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