Print Options:

Crispy Crunch Salad

 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

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.