Chinese Sichuan Brazilian Lettuce Salad with Peppercorn Oil

Ingredients

• 6 cups Romaine lettuce
• 1 medium Carrots
• 3 stalks Scallions
• 2 tablespoons Olive oil
• 1 teaspoon Sichuan peppercorns
• 1 clove Garlic
• 2 tablespoons Soy‑free tamari
• 1 tablespoon Rice vinegar
• 1 teaspoon Erythritol(optional)
• ½ teaspoon Red pepper flakes(optional)
• ¼ teaspoon Salt

Instructions

1. 1

   Thinly slice the lettuce, julienne the carrot, and thinly slice the scallion whites and greens; place all in a large bowl.

2. 2

   In a small skillet over medium heat, combine olive oil, crushed Sichuan peppercorns, minced garlic, and red pepper flakes; heat 2‑3 minutes until fragrant, then remove from heat.

3. 3

   Whisk together soy‑free tamari, rice vinegar, erythritol (if using), and salt; pour the dressing over the lettuce mixture and toss to coat.

4. 4

   Drizzle the warm Sichuan peppercorn oil over the salad, give a final toss, and garnish with a pinch of extra crushed Sichuan peppercorns.