Recipe by Peter Tiessen

Green tea has long been touted for its numerous health benefits and here this dressing borrows the subtle flavours of the tea leaves to meld with the crisp melange of Asian inspired ingredients. 

Yield: 6 servings


  • 1/3 cup rice vinegar
  • 1 t Green Tea
  • 1 t grated fresh ginger
  • 1 garlic clove, minced
  • 2/3 cup olive oil
  • salt & pepper to taste
  • 1 1/2 cup baby kale
  • 6 leaves romaine hearts, torn
  • 1 cup mint leaves, torn
  • 4 green onions, 1" pieces 1/2 cup snow peas, julienned
  • 5 thinly sliced radishes
  • 1/3 cucumber, peeled and sliced
  • 1 asian pear, thinly sliced
  • 1 orange zest, minced











For the vinaigrette, in a small saucepot bring the rice vinegar to boil and remove from the heat. Add the tea leaves and allow to steep for 3 minutes, strain. Add the garlic and ginger and add the olive oil, whisking to incorporate. Season to taste with salt and pepper.

For the salad, combine all the ingredients into a large mixing bowl. Add 1/3 cup of the vinaigrette, reserving the remaining dressing for a future use, and gently toss.



Green Tea Vinaigrette Recipe
green tea package