Mint salad
- making it
To start the salad, wash a bunch of mint
sprigs, removing all stalks, and chop the leaves extremely finely, using a sharp knife.
When it is as fine as you can get it, cover with a teaspoon of sugar, and continue chopping to mix in the sugar, this gets the mint even more finely chopped.
This next stage is critical. Add just enough boiling water to dissolve the sugar - I'm talking a teaspoonful - and top up with malt vinegar, mix a little at a time and taste.
You are aiming for a not quite sweet, not quite acidic taste, here. You should not need more than a small egg cup or about 1/8 cup of vinegar.
I have used cider vinegar as an alternative, something of the sort is best.
Ready for the glass bowl
Slice the lettuce leaves into long, thin strips, about 1/4" or 6mm wide. Put into bowl to mix, later transfer to a nice glass salad bowl.
Finely chop some spring onions (as Stan Freberg said "some people call them scallions, but they're really spring onions"), and scatter a few over the lettuce leaves.
Sprinkle the mint sauce over the lot, and toss lightly, transfer to the glass bowl.
Refrigerate for an hour or so.
Serve with the roast dinner, it mixes well with gravy and yorkshire pudding you can check out our recipe.
Also good later with the left overs, the lettuce soaks up the sauce and is another taste again.
Try it on either occasion with a glass of crisp, ice-cold chardonnay (Australian of course) - delicious!
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mint salad intro
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