Recipe: Green Tea Salad (serves 2)

GREEN TEA SALAD

FOR THE DRESSING:
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 jalapeno chili, seeded and minced
2 garlic cloves, thinly sliced, fried
2 tablespoons shredded coconut, toasted
3 tablespoons peanuts, toasted, chopped
1 tablespoon toasted sesame seeds
FOR THE SALAD:
1 cup romaine lettuce, shredded
1/4 cup chopped tomato
2 lemon wedges

In a small bowl, combine tea leaves, fish sauce, lemon juice, soy sauce, ginger, jalapeno and garlic. Allow mixture to stand for 15 to 20 minutes, then 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.

Makes 2 servings
Source: Tea: Essence of the Leaf by Sara Slavin and Karl Petzke