A refreshing salad with charred green onion dressing

This salad can be described as crunchy! It has loads of crisp vegetables with varying textures and flavours bathed in a light yoghurt-based dressing. This is a wonderful summer salad.

The base of the salad is light lettuce topped with an array of dominant flavours, including arugula, radish, green apples, and celery. The flavours are brought together with a light sweet-tart and spicy dressing. The salad is light and refreshing and perfect for a crowd.

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Ingredients:

For the dressing:

8 spring onions

1-2 green chillies, based on spiciness

A generous pinch of smoked paprika

1/2 cup Greek yogurt

2 tablespoons mayonnaise

A small bunch of cilantro leaves

Zest of 1 lime

Juice of 1 lime

1 tablespoon honey

4 tablespoons extra-virgin olive oil

Salt, to taste

pepper, to taste

For the salad:

6 cups of lettuce of your choice

A handful arugula

1 green apple, thinly sliced

1 stalk celery, thinly sliced on the bias

1/2 cup daikon radish, thinly sliced

Handful sprouts, mustard, radish or other spicy variety preferred

Char the scallions and green chillies on a dry frying pan until well-coloured and smoky to make the dressing. Cool. Remove the seeds from the chillies for a milder version of the dressing, though I tend to leave them in.

Combine the charred scallions and one charred chilli with the remaining ingredients for the dressing and purée to a smooth sauce in a small blender. Taste and adjust salt, spice and tartness. Add the second chilli if you desire a spicier dressing and purée again. Set aside in the fridge.

To assemble the salad, tear the lettuce leaves and arrange them at the bottom of a bowl. Stem the tough stems from the arugula and arrange them on top of the lettuce. Arrange the apple slices, celery, radish, and sprouts.

Drizzle 1/3-1/2 the dressing over the salad at the table and toss well. Serve with additional dressing on the side.