Emperor’s Egg Salad

Preparation Time: 45 minutes (requires overnight wait)

Serves 6

• 2 cups milk
• 6 eggs
• 6 tea bags Emperor’s Pu•erh
• 6 tbsp. soy sauce
• 2 tsp. sugar
• 1 tbsp. tangerine zest
• 3 piece star anise
• 1 small stick cinnamon
• 1 head romaine lettuce, cut into small pieces
• 3 medium carrots, shredded
• 1 medium cucumber, shredded
• 1 clove garlic, finely chopped
• 2 tbsp. extra-virgin olive oil
• 1 tbsp. toasted sesame oil
• Juice of 1 lime
• 2 tbsp. red wine vinegar
• 1 small stick cinnamon
• 1 tbsp. grated fresh ginger

Place eggs in a large saucepan, cover with cold water, add pinch of salt and bring to a boil. Reduce heat and simmer for 10 minutes. Remove from heat, scoop out eggs and cool. When cool, tap eggs with the back of a spoon to crack shells (do not remove shells). Set aside. For infusion, bring same water to a boil, place in tea bags. Add soy sauce, sugar, zest, anise and cinnamon. Reduce heat, cover and simmer for 3 hours. Remove from heat, add eggs, and let steep covered for at least 8 hours. Peel eggs. For salad, arrange lettuce, carrots & cucumber in large shallow bowl. Nest 6 eggs atop salad. Whisk remaining dressing ingredients and drizzle over salad. In Good Health!