Recipe: Burmese Tea Lea Salad
Ingredients
1 cup Ice berg lettuce (dice cut)
¼ cup lolorosso salad leaves shredded
¼ cup green tomatoes sliced
2 tsp fermented tea leaf dressing
2 spoons lemon juice
½ tsp chopped jalapeno
½ tsp chopped garlic
1 tsp salad oil
Salt to taste
¼ cup tossed peanuts
½ tsp toasted white sesame seeds
½ cup shredded cabbage
1 tsp tossed pumpkin
1 tsp tossed beans
Mix Nuts
Method:
1. Take medium mixing bowl
2. Add ice berg lettuce, lolorosso salad leaves, mix tomatoes, shredded cabbagein a bowl.
3. Mix jalapeno and garlic with salad
4. Mix salad oil, fermented tea leaf dressing, and seasoning to the salad
5. Hand toss all the mixture
6. Add all the nuts and seeds into the salad
7. Place the leaves in a neat pile in the center of the crunchy mix-in.
Chef Kunal Bahl
Restaurant: Burma Burma
Videographer: Ramesh Sharma
Editor: Yash Deep Singh
Recipe: Burmese Tea Lea Salad
Ingredients
1 cup Ice berg lettuce (dice cut)
¼ cup lolorosso salad leaves shredded
¼ cup green tomatoes sliced
2 tsp fermented tea leaf dressing
2 spoons lemon juice
½ tsp chopped jalapeno
½ tsp chopped garlic
1 tsp salad oil
Salt to taste
¼ cup tossed peanuts
½ tsp toasted white sesame seeds
½ cup shredded cabbage
1 tsp tossed pumpkin
1 tsp tossed beans
Mix Nuts
Method:
1. Take medium mixing bowl
2. Add ice berg lettuce, lolorosso salad leaves, mix tomatoes, shredded cabbagein a bowl.
3. Mix jalapeno and garlic with salad
4. Mix salad oil, fermented tea leaf dressing, and seasoning to the salad
5. Hand toss all the mixture
6. Add all the nuts and seeds into the salad
7. Place the leaves in a neat pile in the center of the crunchy mix-in.
Chef Kunal Bahl
Restaurant: Burma Burma
Videographer: Ramesh Sharma
Editor: Yash Deep Singh
