Red oak leaf lettuce with mango

Ingredients for 2 servings:

• 2 tbsp lemon juice
• 3 tbsp sesame oil, toasted
• 2 tbsp soy sauce, plus some to taste
• 6 tbsp teriyaki sauce
• e.g. Szechuan pepper
• 4 tbsp water
• 1 onion(s)
• 2 garlic cloves
• 6 g ginger
• 1 tbsp peanut oil
• 2 tbsp honey
• e.g. salt and pepper
• 60 g oak leaf lettuce or other leaf lettuce
• 1 small mango(s)
• 2 Roma tomatoes
• 4 mushrooms, brown
• 1 bell pepper(s), red

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 50 minutes

Combine lemon juice, sesame oil, soy sauce, teriyaki sauce, water, and Sichuan peppercorns in a screw-top jar or shaker and shake well. Peel and dice the onion, garlic, and ginger, then sauté in the peanut oil until light brown. Add the honey, let it caramelize slightly, and deglaze with the dressing. Remove the pot from the heat. Season with salt, pepper, and soy sauce. Be careful with the salt, as the soy and teriyaki sauces are salty. Let everything cool. Wash the lettuce leaves, spin dry, tear into bite-sized pieces, and place in a bowl. Wash, trim, and strip the bell peppers. Brush the mushrooms, halve or quarter them, and slice them. Peel and core the mango, then dice it. Dice the tomatoes. Place everything in a bowl and mix well. Pour the dressing over the onion and let it stand for 15 minutes. Stir again before serving and divide into bowls. Tastes good with fish or poultry. The salad is a main course for 1 person.