Celtuce Leaves Salad (凉拌莴笋叶)

Method4 steps · about 10 min

1. 1

   Step 1: Tear the celtuce leaves (1 small) from the stem. Rinse them thoroughly under cold tap water to remove dirt, then drain well. Pat dry if they are still wet. Cut into bite-size pieces, yielding about 4 cups, and arrange on a serving plate.

   Uses 1 small batch celtuce leaves, yielding about 4 cups when cut

2. 2

   Step 2: Grate the garlic clove (1). In a small bowl, stir together 2 tbsp of your chosen sesame paste, peanut butter or tahini, 2 tbsp Chinkiang or rice vinegar, 1 tbsp light soy sauce or soy sauce, 2 tsp maple syrup or sugar, the grated garlic and, if using it, 2 tsp homemade chili oil. Stir until smooth. For the gluten-free route, use rice vinegar and gluten-free tamari in place of Chinkiang vinegar (2 tbsp) and soy sauce.

   Uses 2 tbsp Chinese sesame paste, or unsweetened natural peanut butter, or tahini · 2 tbsp Chinkiang vinegar, or rice vinegar · 1 tbsp light soy sauce or soy sauce; use gluten-free tamari for the gluten-free adaptation · 2 tsp maple syrup, or sugar · 1 garlic clove, grated · 2 tsp homemade chili oil, optional

3. 3

   Step 3: Pour half of the prepared sauce over the dry celtuce leaves. Keep the remaining half separate.

   Uses Dry bite-size celtuce leaves · Half of the one mixed sesame-sauce batch

4. 4

   Step 4: Sprinkle with toasted sesame seeds if desired. Serve immediately to 2 people, with the remaining half of the sauce alongside so each person can drizzle on more if needed.

   Uses Celtuce leaves dressed with half the sauce · The remaining half of the same sauce batch, offered alongside · Toasted sesame seeds, for optional garnish