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Prep Time: 35 Minutes Cook Time: 5 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This comes from Rachael Ray's Magazine. It sounded so interesting and different, so I decided to post it for later use. Cook time does not include toasting the coconut and the sesame seeds. Ingredients:
1 teaspoon vegetable oil |
4 garlic cloves, thinly sliced |
1/4 cup green tea leaves |
1/4 cup lemon juice, plus |
lemon wedge, for serving |
3 tablespoons soy sauce |
3 tablespoons fish sauce |
2 tablespoons fresh ginger, grated |
1 jalapeno pepper, stemmed, seeded, and finely chopped |
6 tablespoons dry-roasted unsalted peanuts, chopped |
1/4 cup unsweetened dried shredded coconut, toasted |
2 tablespoons sesame seeds, toasted |
1 (5 ounce) bag mixed baby greens (8 cups) |
Directions:
1. In a small skillet, heat oil over medium heat. Add garlic and cook, stirring until golden, about 3 minutes. Set aside.
2. In a small bowl, combine tea leaves, lemon juice, soy sauce, fish sauce, and ginger. Let stand at room temperature for 30 minutes.
3. Strain the dressing into a bowl, pressing with a spoon, and discard the solids.
4. Stir the jalapeno, peanuts, coconut, sesame seeds, and reserved garlic into the dressing. Toss with the mixed greens in a salad bowl and serve with the lemon wedges.
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