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Creamy Camellia Oil Romaine Salad

Creamy Camellia Oil Romaine Salad

Creamy Camellia Oil Romaine Salad

(Makes 4- 6 servings)


¼ cup Camellia oil
2 tablespoons rice vinegar or balsamic vinegar
1 tablespoon fish sauce
2 teaspoons honey
1 teaspoon sesame oil
1 clove garlic, minced
1/8 teaspoon ground white pepper
2 cups Camellia oil for frying
8 wonton wrappers, cut into 1/8-inch thin strips
½ teaspoon salt
1/8 teaspoon Chinese five-spice powder
5 cups baby romaine lettuce leaves
1 avocado, peeled, pitted and sliced
1 orange, segmented or 1 persimmon, peeled and thinly sliced
2 tablespoons toasted pine nuts


  1. Place all dressing ingredients in a blender. Whirl until thoroughly combined; set aside.
  2. In a medium saucepan, heat oil over medium-high heat to 350 o F. Working in batches, add wonton strips and deep-fry until light brown, about 30 seconds. Remove and drain on paper towels. Combine salt and five-spice powder; sprinkle over wonton strips. Toss gently to coat; set aside.
  3. Place lettuce leaves in a large mixing bowl, add dressing and toss to evenly coat.
  4. To assemble salad, arrange romaine lettuce on a platter. Garnish with avocado slices, orange segments or persimmon. Sprinkle fried wonton strips and pine nuts on top.


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