Green Vegetable Salad with Lemon Grass Dressing

You can recreate this healthy favourite from Hakkasan in minutes
Friday , 12 April 2013
Green Vegetable Salad with Lemon Grass Dressing
Green Vegetable Salad with Lemon Grass Dressing

INGREDIENTS
8 to 10 lettuce leaves
A handful salad cress
8 to 10 baby asparagus
3 sundried tomatoes, halved
2 dried longan
2 tbsp olive oil

FOR THE LEMON GRASS DRESSING
4 stalks lemon grass, chopped
1 lime, juice
1 lemon, juice
1 tbsp white vinegar
1½ tbsp Worcestershire sauce
10 cloves garlic, minced
1 tsp sugar
1½ tsp salt  

METHOD
1 Squeeze the lemon and lime juice into a bowl. Add the garlic, lemon grass, vinegar, Worcestershire sauce, sugar and salt. Mix well.
2 Wash the lettuce and cress and drain well.
3 Quickly blanch the asparagus in hot water and then put it in a ice bath to cool down.
4 Mix the lettuce and cress in a bowl, add the sundried tomatoes and mix well with the lemon grass dressing. Garnish with longan (a tropical fruit similar to a lychee) and dehydrated tomatoes.

COOK’S TIP
The lemongrass dressing is a versatile sauce that can be used on chicken and fish. Make double and keep it in a sealed container in the fridge. 

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