Green Tea Salad

Hot, sour, sweet, and salty all are addressed in this salad from Burma.
Traditionally eaten at the end of the meal, this makes a great appetizer as well.

2 tablespoons green tea
1 1/2 tablespoons fish sauce
2 tablespoons lemon juice
2 tablespoons soy sauce
1 tablespoon fresh ginger, shredded
1/4 jalapeño chili, seeded and minced
2 garlic cloves, thinly sliced, fried
2 tablespoons shredded coconut, toasted
3 tablespoons peanuts, toasted, chopped
1 tablespoon sesame seeds, toasted
1 cup romaine lettuce, shredded
1/4 cup tomato, chopped
2 lemon wedges

In a small bowl, combine tea leaves, fish sauce, lemon juice, soy sauce,
ginger, jalapeño, and garlic. Allow mixture to stand for 15 to 20 minutes.
Mix in coconut, peanuts, and sesame seeds. Toss romaine and tomato
together. When you are ready to serve, combine all ingredients in a medium
size bowl, toss, and arrange on two plates. Serve with lemon wedges on the side.

2 servings.


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