Crispy Crunch Salad

Name: Crispy Crunch Salad
Yield: 4 servings
Ingredients: 1, 4 oz box of Little Leaf Farms Greens; 2 eggs, poached or fried; 1 cup panko; 2 cloves of garlic; 2 tbsp canola oil; 2 tbsp chili crisp - store bought (Lao Gan Ma for a classic flavor profile, Fly By Jing for an earthy note) or make your own (LA Times); 1 cup olive oil; ½ cup peeled, roughly chopped carrot; 1 tbsp minced garlic; ¾ inch piece fresh ginger, peeled; ¼ cup rice vinegar; ¾ cup neutral oil such as canola or avocado

Ingredients:

1, 4 oz box of Little Leaf Farms Greens

2 eggs, poached or fried

1 cup panko

2 cloves of garlic

2 tbsp canola oil

2 tbsp chili crisp - store bought (Lao Gan Ma for a classic flavor profile, Fly By Jing for an earthy note) or make your own (LA Times)

1 cup olive oil

Dressing (makes 1 cup)

½ cup peeled, roughly chopped carrot

1 tbsp minced garlic

¾ inch piece fresh ginger, peeled

¼ cup rice vinegar

¾ cup neutral oil such as canola or avocado

Directions:

Prepare Dressing: In a blender or food processor, combine all ingredients until smooth. Season with salt to taste.

Toast Panko: In a saute pan over medium, saute crushed garlic in canola oil for 3 minutes, then remove garlic; increase heat to high, add panko and toast, stirring constantly, for 3 minutes until golden brown.

Poach or fry eggs and set aside. For a true “Mei Mei style” oozy egg, steam at 70C for 30 minutes, then fry in a pan.

Assemble Salad: Gently mix Little Leaf Farms greens with 1-2 Tbsp dressing. Top with egg, chili crisp, and toasted panko.

CategoryDressings, SaladTags#dairyfree, #vegetarian

Ingredients