Burmese Salad Recipe – minus Tea Leaves
Based on the Tea Leaf Salad at Burma Superstar in San Francisco
Ingredients 1/4 cup dehydrated chickpeas
8 cups thinly sliced hearts of romaine (about 2 heads)
1/4 cup unsalted roasted peanuts
1/4 cup toasted sunflower seeds
4 garlic cloves, thinly sliced
1 T Large Crystal Sea Salt
1 tomato, diced
1 yellow or orange bell pepper, diced
Heat up 4 T of oil in a skillet, and fry the garlic until golden brown. Remove the garlic with a slotted spatula and set it aside to drain oil.
In a small skillet over medium heat, toast the peanuts for about 5 minutes, remove and let cool. Don’t burn! If you burn them, throw them away and start over.
Place romaine in a serving bowl
Dice the tomatoes into ¼ inch cubes
Dice the bell pepper into ¼ inch cubes
Arrange the dehydrated chickpeas peanuts, sunflower seeds, crispy garlic, tomato and bell pepper in pie shaped clusters on top of the romaine
Right before service squeeze the lemon on top of the salad and sprinkle the salt over the salad
Toss and serve
Tzedek America is a Jewish social justice gap year program based in Los Angeles. Participants will be changing the world be learning to asking “why.” As they change the world they will also explore their passions and how to reach their full potential.