Salade de jeunes pousses, vinaigrette au thé sencha et oignon doux

Baby greens salad, sencha tea and sweet onion vinaigrette

For 4 people

Preparation : 10 minutes / Cooking : 10 minutes

FOR THE SALAD

  • A few leaves of different salads (frisée, trévise, chervil, lettuce, etc.)

FOR SENCHA TEA OIL

  • 100 ml olive oil
  • 10g sencha tea

FOR THE DRESSING

  • ½ clove of garlic
  • ½ sweet onion
  • 10 g of sugar
  • 35 ml of rice vinegar
  • Salt, freshly ground pepper

Make the sencha tea oil : pour the oil into a small saucepan and infuse the sencha over very low heat. Turn off the heat as soon as small bubbles form on the surface. There is no need to filter the oil.

Make the vinaigrette : Peel and slice the garlic and onion. Mix them with the sencha oil, sugar and rice vinegar. Add salt and pepper.

Wash the salad and drain it.

Season with the vinaigrette, arrange and serve.

Tip : sencha tea brings a refined flavor to this vinaigrette, which you can also use to season raw vegetables, steamed fish, pasta salads, etc.

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