Green Tea Salad Carole Braden   From Every Day with Rachael Ray August 2007 FOUR SERVINGS Prep Time: 15 min (plus standing) Cook Time: 5 min 1 teaspoon vegetable oil 4 cloves garlic, thinly sliced 1/4 cup green tea leaves 1/4 cup lemon juice, plus lemon wedges for serving 3 tablespoons soy sauce 3 tablespoons fish sauce (available in the Asian foods aisle) 2 tablespoons grated fresh ginger 1 jalapeño — stemmed, seeded and finely chopped 6 tablespoons unsalted dry-roasted peanuts, chopped 1/4 cup unsweetened shredded coconut, toasted 2 tablespoons toasted sesame seeds One 5-ounce bag mixed baby greens (about 8 cups) 1. In a small skillet, heat the oil over medium heat. Add the garlic and cook, stirring, until golden, about 3 minutes; set aside. 2. In a small bowl, combine the tea leaves, lemon juice, soy sauce, fish sauce and ginger. Let stand at room temperature for 30 minutes. Strain the dressing into a bowl, pressing with a spoon, and discard the solids. 3. Stir the jalapeño, peanuts, coconut, sesame seeds and reserved garlic into the dressing. Toss with the mixed greens in a salad bowl and serve with the lemon wedges.

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