Tea Leaf Salad

 

INGREDIENTS

For tea leaves dressing:
RawSpiceBar’s Tea Leaf Rub
½ cup loose green tea leaves
3 cloves garlic
2 inch ginger, diced
½ shallot
2 tbsp vegetable oil
3 tbsp lemon juice
2 tbsp fish sauce

For the salad:
2 handfuls sliced romaine lettuce
½ cup toasted Peanuts
¼ cup toasted sesame seeds
4 cloves of garlic, for frying
1 lemon, cut into wedges
1 tbsp peanut oil
Vegetable oil, for frying
Cilantro leaves and RawSpiceBar’s Pink Himalayan Sea Salt, to garnish

 

DIRECTIONS

  1. To make fried garlic, slice garlic cloves lengthwise. Saute slowly in peanut oil to cover until garlic is lightly browned on both sides. Remove from oil, and place on paper towels to dry.
  2. To make tea leaf dressing, add tea leaves to medium bowl. Pour boiling water over the leaves and allow to steep for 10 minutes. Strain and rinse with cool water, covering with cold water. Let sit for 1 hour. Remove water from leaves and place in food processor or blender. Add RawSpiceBar’s Tea Rub, garlic, ginger, shallot, sesame oil, vegetable oil, lemon juice, vinegar, fish sauce, and salt. Refrigerate up to 2 weeks.
  3. Combine all ingredients in large bowl, and mix well. Serve with garnishes, as desired.

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