Burma Superstar Fermented Tea Leaf Salad

wellandgood.com

Ann Eckhart

subheading: For the dressing:

½ packed cup whole fermented tea leaves (laphet)

⅓ cup canola oil

1 garlic clove, coarsely chopped

¼ tsp dried chile flakes

1 tsp lime or lemon juice

Salt

subheading: For the salad:

6 cups thinly sliced romaine lettuce (about 1 ½ heads romaine)

½ cup Tea Leaf Dressing (above)

¼ cup Yellow Split Peas (fried with salt for five minutes)

½ cup coarsely chopped toasted peanuts

¼ cup toasted sunflower seeds

1 tablespoon toasted sesame seeds

1 Roma tomato, seeded and diced

1 small jalapeño, seeded and diced (about ¼ cup)

1 Tbsp shrimp powder

2 tsp fish sauce or a few generous pinches of salt

1 lemon or lime, cut into wedges

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