- ⅓ c dried green tea leaves
- 1 c water
- 1 c white vinegar
- ½ c safflower, grape seed, or canola oil
- ⅛ c sesame oil
- 2 cloves garlic
- 2 Tablespoons lemon juice
- 1 Tablespoon fish sauce – tamari or coconut aminos to keep it vegan
- 1 head romaine, chopped finely
- 1 tomato, small dice
- ½ c yellow split peas, prepared according to package directions or just boiled in 2 c salted water until plump and chewable, but not mushy – 15 minutes or so*
- ½ c roasted unsalted peanuts
- 2 Tablespoons sesame seeds
- 2 Tablespoons sunflower seeds
- 1 serrano or jalapeño, sliced very thinly into rounds
- ¼ cup sliced garlic chips or fried shallots
- 1 lemon, cut into halves for a large serving dish, quarters for individual.
- *omit split peas for Paleo and replace peanuts with cashews or almonds
- First, combine tea leaves, water, and vinegar in a small saucepan and bring to a boil over high heat.
- Reduce heat and simmer gently for 25 minutes. Remove from heat and drain, squeezing as much liquid out as possible.
- Place tea leaves, oils, garlic cloves, lemon juice, and fish sauce or substitute into a blender or small food processor and blend until smooth, You will end up with about 1 cup of dressing.
- Place dressing in a jar and cover with a paper towel secured by a rubber band. Leave for 3 days out of direct sunlight to ferment, then cover with a lid and store in the refrigerator for up to 3 months, though I promise it won’t last that long because you’ll be eating it! (My first jar lasted 4 days – ugh – making a triple batch next time…)
- For the salad itself, we first need to crisp the split peas and garlic. This can be done quickly, by shallow frying, or a little more slowly and healthfully by baking. I prefer the latter.
- Preheat the oven to 375.
- Spread the cooked split peas on a parchment paper in a single layer. You can put the garlic on the same tray if you have room.
- Liberally spray the peas and garlic with cooking spray – I prefer coconut because I like the flavor addition, but regular Pam or olive oil will do.
- Bake for 15 – 20 minutes, until the peas look dry and the garlic is golden in color.
- Place the chopped lettuce on a serving plate, and arrange each topping in sections for presentation.
- For the whole salad, you would use 4 Tablespoons of dressing and the juice of one lemon. For individually plated ones, one Tablespoons and ¼ lemon per plate is enough.
- Toss everything together using two forks, and dig in!