Tea Leaf Salad

• 1 packet For tea leaves dressing: RawSpiceBar's Tea Leaf Rub
• 1/2 cup loose green tea leaves
• 3 cloves garlic
• 2 piece ginger, diced (inch)
• 1/2 piece shallot
• 2 tablespoon vegetable oil
• 3 tablespoon lemon juice
• 2 tablespoon fish sauce
• 2 rounds sliced romaine lettuce
• 1/2 cup toasted Peanuts
• 1/4 cup toasted sesame seeds
• 4 cloves garlic, for frying
• 1 piece lemon, cut into wedges
• 1 tablespoon peanut oil
• 1 teaspoon Vegetable oil, for frying
• 1 stalk Cilantro leaves
• 1 teaspoon RawSpiceBar's Pink Himalayan Sea Salt, to garnish

1. To make fried garlic, slice garlic cloves lengthwise. Saute slowly in peanut oil to cover until garlic is lightly browned on both sides. Remove from oil, and place on paper towels to dry.
2. To make tea leaf dressing, add tea leaves to medium bowl. Pour boiling water over the leaves and allow to steep for 10 minutes. Strain and rinse with cool water, covering with cold water. Let sit for 1 hour. Remove water from leaves and place in food processor or blender. Add RawSpiceBar's Tea Rub, garlic, ginger, shallot, sesame oil, vegetable oil, lemon juice, vinegar, fish sauce, and salt. Refrigerate up to 2 weeks.
3. Combine all ingredients in large bowl, and mix well. Serve with garnishes, as desired.

packet, loose green tea leaves, garlic, ginger, shallot, vegetable oil, lemon juice, fish sauce, romaine lettuce, peanuts, sesame seeds, garlic, lemon, peanut oil, vegetable oil, cilantro, salt

Taken from www.epicurious.com/recipes/member/views/tea-leaf-salad-59258fcb36e19119583bcc55 (may not work)