Source: Ruben
Ruben’s Green Salad
A salad that is really about the dressing — ginger, garlic, lime and soy — with peanuts and crispy shallots for crunch.
Servings 6 people
Ingredients
Salad Dressing
- 10 g jalapeños deseeded
- 10 g ginger peeled
- 1 clove garlic
- 1 clove confit garlic
- 10 g light brown soft sugar
- 0.5 lime juiced and zested
- 10 g soy sauce
- 50 g mayonnaise
Peanut Crunch
- 100 g roasted peanuts
- 50 g crispy shallots
- 0.5 tsp coriander seeds
- 10 g salt
- 10 g caster sugar
- 10 g MSG
Salad
- 2 gem lettuce
- 2 red gem lettuce
- fresh coriander
- 0.5 cucumber
Instructions
- Preheat the oven to 220°C fan and then roast the jalapeno, ginger and raw garlic for 2 minutes until lightly charred. Remove and add to a blender along with the other salad dressing ingredients apart from the mayonnaise and blitz until emulsified. Remove from the blender and stir through the mayonnaise.
- Toast the coriander seeds in a frying pan until fragrant and then roughly crush in a pestle and mortar. Roughly chop the peanuts and then combine with the crushed coriander seeds, crispy shallots, salt, sugar and MSG.
- Quarter the gem lettuces lengthways and then chop into 1cm thick slices. Cut the cucumbers in half and scrape out the seeds then cut into sticks 2cm by 0.5cm long. Combine the cucumber, lettuce and roughly chopped coriander leaves in a bowl and then add as much dressing as needed. Serve and top with the peanut crunch
