• 6 cupsthinly sliced romaine lettuce
• 0,25 cupfried garlic chips
• 0,25 cupfried yellow split peas
• 0,25 cupcoarsely chopped toasted peanuts
• 0,25 cuptoasted sunflower seeds
• 1 tbsptoasted sesame seeds
• 1 pieceRoma tomato, seeded and diced
• 1 piecesmall jalapeño, seeded and diced
• 1 tbspshrimp powder
• 2 tbspfish sauce
• 1 piecelemon, cut into wedges
• 0,5 cuppacked whole fermented tea leaves
• 0,33 cupcanola oil
• 1 piecegarlic clove, coarsely chopped
• 0,25 tspdried chili flakes
• 1 tsplime or lemon juice
• 1 to tastesalt

Préparation

1. 1Make the dressing: if the tea leaves are unseasoned, soak them in cold water for 5 minutes, then drain and squeeze out the excess water. Repeat if they remain extremely bitter. Process the leaves with the garlic and chili flakes.
2. 2Add the citrus juice and half of the oil and pulse briefly, then drizzle in the remaining oil while processing. Add about 1 teaspoon salt if the leaves are unseasoned, or only a pinch if they are already seasoned.
3. 3Make a bed of lettuce in the center of a large plate and spoon the tea leaf dressing into the middle. Arrange separate piles of fried garlic, split peas, peanuts, sunflower seeds, sesame seeds, tomato, and jalapeño around it.
4. 4Sprinkle with shrimp powder and drizzle with fish sauce. Squeeze over two lemon wedges, then toss with two forks until the tea leaves lightly coat the lettuce. Taste and add more lemon or fish sauce if needed.