LEAVES FOR SALAD RECIPES

TEA-LEAF SALAD RECIPE | EATINGWELL

Tea-Leaf Salad Recipe | EatingWell image

Traditionally, the star of this famous Burmese salad, laphet, is made by fermenting just-picked tea leaves for several months underground. While laphet is starting to be imported, it is still hard to find. This version, using readily available green tea, offers a quick alternative. Mix the salad at the table so everyone can appreciate the diversity of ingredients--from crunchy to savory--that make it so special.

Provided by Kate Leahy

Categories Healthy Cherry Tomato Recipes

Total Time 30 minutes

Number Of Ingredients 18

Ingredients

2 tablespoons loose green tea leaves, such as sencha or Dragonwell
2 cups very hot water (about 190 degrees F)
1 clove garlic, coarsely chopped
½ teaspoon salt
3 tablespoons fried garlic oil (see Tips) or canola oil
1 teaspoon distilled white vinegar
4 cups shredded green cabbage
1?½ cups roughly chopped cherry tomatoes
½ jalapeño or serrano chile, seeded and minced
¼ cup fried garlic (see Tips)
¼ cup coarsely chopped toasted peanuts
¼ cup fried yellow split peas (see Tips)
1 tablespoon fried garlic oil (see Tips) or canola oil
1 tablespoon lime juice
2 teaspoons fish sauce (see Tips)
½ cup coarsely chopped fresh cilantro
2 tablespoons dried shrimp powder (optional; see Tips)
¼ teaspoon crushed red pepper

Steps:

To prepare dressing: Steep tea leaves in hot water for 3 minutes. Drain and press excess water out of the tea leaves (you can drink the tea). Let cool to room temperature.
Combine the tea leaves, fresh garlic and salt in a mini food processor; pulse to combine. With the motor running, drizzle in 3 tablespoons oil and vinegar.
To assemble salad: Make a bed of cabbage on a round, rimmed serving platter or in a shallow bowl. Spoon the dressing into the center. Arrange piles of tomatoes, jalapeño (or serrano), fried garlic, peanuts and split peas around the dressing. Drizzle oil, lime juice and fish sauce over the top and sprinkle with cilantro, shrimp powder (if using) and crushed red pepper. Mix tableside with 2 forks.

Nutrition Facts : Calories 180.1 calories, CarbohydrateContent 13.6 g, FatContent 12.6 g, FiberContent 4.5 g, ProteinContent 5.1 g, SaturatedFatContent 1.2 g, SodiumContent 341.4 mg, SugarContent 2.7 g

DANDELION SALAD RECIPE | MARTHA STEWART

Dandelion Salad Recipe | Martha Stewart image

Dandelions' sawtooth leaves bring a pleasant bitterness to the table. They're best picked when tender, before the plant blooms, and they can be served raw or cooked.

Provided by Martha Stewart

Categories Salad Recipes

Number Of Ingredients 6

Ingredients

1 tablespoon finely chopped garlic scapes or wild (spring) garlic
1 tablespoon fresh lemon juice
1/2 teaspoon coarse sea salt
1/4 teaspoon granulated sugar
1/4 cup extra-virgin olive oil
8 cups (4 ounces) dandelion greens, large leaves torn in half

Steps:

Combine garlic scapes, lemon juice, salt, and sugar in a bowl. Whisk until well combined. Drizzle in oil in a slow, steady stream, whisking until emulsified.
Place dandelion greens in a salad bowl. Drizzle dressing over greens, and toss to coat. Serve immediately.

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