We’re super excited by the dishes in Ixta Belfrage’s new book – Mezcla. We’ve done lots of drooling over the recipes but so far have only managed this green salad – it’s a good one!
Green salad with maple, lime & sesame dressing – serves 4
- 2 baby gem lettuces, cut off the end and separate the leaves.
- 10g mixed fresh herbs e.g. coriander, mint & basil
- 2 green chillies, thinly sliced into rounds (optional)
- 20g scallions, green parts only, thinly sliced into rounds
- 2 tsp sesame seeds (you can use black and white if you have them but white alone is fine), well toasted, then lightly crushed and mixed with flaked sea salt
- lime wedges, to serve
FOR THE QUICK PICKLED ONIONS:
- 1 shallot, thinly sliced into rounds
- 2 tbsp lemon juice
- ½ tsp caster sugar
- ¼ tsp fine salt
FOR THE DRESSING:
- 60g olive oil
- ½ tsp fine salt
- 40g lime juice
- 20g maple syrup
- ½ tsp toasted sesame oil
- 5g chives, finely chopped
Put the ingredients for the pickled shallots into a small bowl and stir together. Leave to pickle for 15 minutes or up to an hour but no longer.
Make the dressing by gently mixing all the ingredients, except the chives, together. You don’t want the dressing to emulsify here so just stir to combine.
When ready to serve, stir the chives into the dressing. Put the lettuce and herbs into a large salad bowl and pour over the dressing. Add the pickled shallots, chillies and scallions and toss. Sprinkle over the sesame seeds and serve with extra lime wedges.
(Original recipe from Mezcla by Ixta Belfrage, Ebury Press, 2022.)
Jono & Jules do food & wine 