BURMESE TEA LEAF SALAD
Steps:
- Directions: Bring the tea leaves, white vinegar and water to a boil and simmer for 30 minutes or until soft. Rinse with cool water and remove any twigs or hard pieces from the leaves. Strain completely, squeezing the leaves to remove as much moisture as you can. Put the tea leaves in a food processor and while it is running drizzle the sesame oil, olive oil, Maggi seasoning and fish sauce, scraping the sides often. Process the tea leaf mixture until the leaves are finely minced. Add additional fish sauce or Maggi seasoning if you want bolder flavors. Set aside while you prepare the salad Chop the romaine lettuce and layer it on a serving platter. Remove the seeds and dice the tomatoes and pile them on top of the lettuce. Finely chop the jalapeno and remove the seeds from the lemon wedges and add these to the platter. Pile each of the remaining ingredients on the salad and spoon about half of the tea leaf mixture in the middle, reserving the other half for later. (It will keep, refridgerated for up to three weeks). Just before serving, squeeze the lemon wedges over the salad, and toss everything together well, be sure to evenly distribute the tea leaves.
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