Insalata iceberg con condimento alle arachidi

Ingredienti

• 2 tablespoons smooth peanut butter
• 2 tablespoons mayonnaise
• 1 teaspoon rice vinegar
• 2 teaspoons soy sauce ((to taste))
• 2-3 tablespoons water
• 1/2 teaspoon extra virgin olive oil
• 3/4 teaspoon sugar ((to taste))
• 1 1/2 teaspoons crushed roasted peanut ((and more for garnishing))
• 1 small head of iceberg lettuce ((about 10.5 oz or 300g))
• a handful of cherry tomatoes
• chopped herbs such as scallion, parsley or cilantro ((for garnishing))

Preparazione

1. 1

   In a bowl, mix together peanut butter, mayonnaise, rice vinegar, soy sauce, water, olive oil and sugar. Stir well until smooth. I recommend starting with 1½ teaspoons of soy sauce and 2 tablespoons of water, and then taste and adjust the consistency, acidity and saltiness/sweetness to your liking. Stir in roasted peanuts. Place the dressing in the refrigerator for about 5 minutes or until ready to serve the salad.

2. 2

   Discard the outer leaves of the iceberg lettuce head. Slice through the core into wedges. You can cut the end to remove the stem and core, but make sure each wedge can hold together.

3. 3

   Dice 1-2 cherry tomatoes and quarter the remaining. Arrange iceberg wedges on clean plates and scatter cherry tomato wedges around. Drizzle the dressing generously over the lettuce. Sprinkle diced tomatoes, chopped herbs and crushed peanuts on top. Serve right away.