michelle picker cooks

This Sichuan style salad is a delicious way to eat on a hot day. The dressing is fairly authentic although the carrots I added perhaps not as much.

First soak some black fungus in boiling water to soften. Meanwhile make the dressing. Mince 6-8 cloves of garlic, a similar amount of fresh ginger and finely slice 3 spring onions (scallions). Place them in a heatproof bowl. In a small saucepan heat 3 tablespoons chilli oil (without the chillies) and add 1 tablespoon of Sichuan peppercorns. Heat for as long as you can without burning the peppercorns then remove from the heat and discard the peppercorns. Pour the oil over the garlic, ginger and onions – it should sizzle. Add 2 tablespoons of light soy sauce, 1 tablespoon of Chiangking vinegar, 2 teaspoons of sugar, 1 teaspoon of sesame oil and a pinch of salt. For the salad cut 300g (10½ oz) of classic soft tofu (not silken) into cubes. Add ½ a chopped cucumber. Slice a carrot very finely and blanch in a bowl of boiling water for 1 minute. Rinse and cool before adding to the salad. When the black fungus is reasonably soft tear them into small pieces and add to the salad. Add a generous amount of chopped coriander (cilantro) keeping some aside for serving. Toss the salad in the dressing then garnish with ⅓ of a cup of roasted peanuts and the rest of the coriander.