Burmese Tea Leaf Salad
Soft, crunchy, bright, and hot: The classic Southeast Asian mainstay is a medley of compelling textures and flavors.
- Serves
6
- Time
50 minutes
The distinct earthy flavors of this classic Burmese tea leaf salad come from the fermented tea leaves, which are prepared in-house at the Dutchess in Ojai, California. You can find them pre-made at specialty markets such as Kalustyan’s. A medley of shaved cabbage, seasonal lettuces, and variety of crunchy toppings give the salad its satisfying layers of texture. Chef Saw uses locally sourced Salanova lettuce; if you can’t find it, hydroponically grown butterhead lettuce is a suitable substitute. Naing fries off the crispy shallots and garlic in-house, but if pressed for time, packaged versions of both can be found at your local Asian grocery.
Featured in “At This New SoCal Restaurant, Burmese Dishes Take Local Produce to Another Level” by Diana Yen.
Ingredients
- 6 small shallots (6 oz.), thinly sliced
- Vegetable oil, for frying
- 12 garlic cloves, thinly sliced
- Kosher salt
- 4 cups thinly sliced Napa cabbage
- 1 cup chopped Salanova lettuce (or substitute butterhead lettuce)
- 1 cup cherry tomatoes, halved
- ½ cup roasted peanuts
- ¼ cup fresh lemon juice
- 2 Tbsp. toasted sesame seeds
- 2 Tbsp. fermented tea leaves
- 1 tsp. finely chopped fresh bird’s eye or serrano chile
- ¼ cup chickpea flour
- Cilantro sprigs, for garnish
Instructions
Step 1
Step 2
- Make the crispy shallots and garlic: To a medium pot over medium-low heat, add the shallots and enough oil to cover (about 2 cups). Cook, stirring frequently, until the shallots are golden brown, 20–25 minutes. Strain the shallots through a fine mesh sieve into a heatproof bowl, then transfer to a paper towel-lined plate. Transfer the oil back to the pot and return to medium-low heat. Add the garlic and cook, stirring frequently, until golden brown, 5–6 minutes. Strain the garlic through the sieve into the same bowl, then transfer to the plate with the shallots. Season to taste with salt, then set aside to cool to room temperature. Reserve the cooking oil.
- Assemble the salad: To a large bowl, add the cabbage, lettuce, tomatoes, peanuts, lemon juice, sesame seeds, tea leaves, chile, and 2 tablespoons of the reserved oil. Toss until the greens are coated and the ingredients are evenly distributed. Toss in the chickpea flour and the reserved crispy shallots and garlic, then divide the salad among six bowls. Garnish with the cilantro and serve at room temperature.
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