Red and green salad with mustard dressing
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.
Ingredients
Title:For the dressing
1 tsp dijon mustard
50ml white wine vinegar
150ml olive oil
salt and freshly ground black pepper
pinch sugar
Title: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
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.
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