Your cart looks a little hungry
Laphet Thoke – Burmese Tea Leaf Salad
- 1-4 oz Fermented tea leaves
- 2-3 heads of romaine lettuce
- Diced tomatoes
- Crunchy topping: fried yellow lentils, butter beans, garlic, roasted peanuts, and toasted sesame
- 1 lemon
- Olive oil
Takes , serves four people.
- Rinse, dry, and chop or shred the romaine lettuce. Dice the tomatoes.
- Create a base with the romaine lettuce. Arrange tea leaves, tomatoes, and crunchy topping on top. Squeeze 1/4 lemon and drizzle with olive oil.