1/4 teaspoon freshly ground black pepper 2-3 Chinese leaves
Chinese leaves are an ideal salad ingredient as they will keep in the bottom of the refrigerator for about a week. They provide a good texture contrast to the chilli and jacket potato. Substitute cos lettuce leaves if a Chinese cabbage is unavailable. 1. Combine the oil, vinegar, salt and pepper in an individual salad bowl. Cover and set aside until required. 2. Shred the Chinese leaves just before serving. Beat the salad dressing in the bowl with a fork, add the leaves, toss to coat evenly and serve at once.