20 minutes
A vibrant and flavorful salad made with tender greens, garnished with lime-shallot dressing and crispy shallots.
Shallots, thinly sliced, soaked in water for 10 minutes and drained
tablespoons
tablespoons
tablespoons
tablespoons
Roasted Peanuts, chopped
tablespoons
tablespoons
Shallot Oil
tablespoons
tablespoons
tablespoons
1. Cook the Greens
Bring a large pot of water to a rolling boil. Add the tender greens and cook just until tender, about 5 minutes. Drain thoroughly and press out excess water. Allow to cool slightly before chopping into 1.5-inch lengths. You should end up with about three cups of chopped greens. Place in a wide, shallow bowl.
2. Add Shallots and Fried Garlic
Add the thinly sliced and soaked shallots to the bowl, along with the Fried Garlic or the Fried Garlic-Shallot mixture. Toss gently to ensure even distribution.
3. Add Dry Ingredients
Sprinkle in the dried shrimp powder, chopped roasted peanuts, and toasted chickpea flour. Toss the salad again using your hands to distribute the dry ingredients evenly.
4. Add Dressing
Drizzle the shallot oil and fresh lime juice over the salad. Mix well with your hands, kneading gently to ensure the dressing is well incorporated. The greens should glisten with the oil and lime juice.
5. Season and Serve
Season the salad with fish sauce or salt. Mix well to ensure even distribution. Mound the salad onto a plate and top with crispy Fried Shallots for a delightful crunch.
Select the freshest produce, crisp greens, ripe tomatoes, and fresh herbs for the best flavor and texture in your Burmese Bliss Salad.
Slice shallots uniformly and fry at a steady 275°F (135°C) to achieve perfect crispiness without burning. Let them cool on paper towels to crisp up further.
Achieve a perfect balance of sour, sweet, salty, and umami in your Lime-Shallot Dressing using fresh lime juice, quality palm or brown sugar, and a well-regarded fish sauce like Red Boat.
Start with a light dressing and add more as needed, to avoid drenching the greens and masking their flavors.
Ensure greens are thoroughly dried and add crispy shallots just before serving to maintain the texture contrast that is key to this salad.
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