GLUTEN-FREE GREEN SEA SALAD
Edible seaweed, tasty and good for us in all its green gloriousness, can do much more than wrap your favourite sushi roll, float in a bowl of udon or add precious umami to a dashi stock. Think of it as another salad vegetable and the possibilities are numerous.
Here we’ve added it to our Green Sea Salad for some textual interest and a flavour boost. We think it goes very nicely, and appropriately, with seafood dishes such as our delicious Sea Pie. Or you can use the recipe as the basis for a seafood salad by adding some prawns or charred squid, for example.
Caren
GREEN SEA SALAD
Serves 6
10 gm dried seaweed (often referred to on the pack as sea vegetable), available from many
grocers and Asian food stores
2 cups water
75 gm baby spinach leaves, washed and dried
3 small Lebanese cucumbers, washed
4 red radishes, washed and trimmed
Rehydrate the sea vegetable in the water and set aside for 10 minutes. Drain and squeeze out excess water. Discard the water.
Slice the cucumbers into thin strips and the radishes into thin rounds.
Gently toss the seaweed, spinach, cucumber and radish with the dressing.
Dressing
50 ml extra virgin olive oil
20 ml white wine vinegar
20 ml gluten-free ponzu sauce (or half lemon juice, half gluten-free soy)
½ teaspoon sea salt
1 garlic clove, crushed
Place all ingredients in a jar and shake well. Remove the garlic clove before tossing with the salad.