- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
In this hearty side salad that blends sea greens and land greens, fresh salad greens, carrots, radishes, and cucumber get a boost of salinity and texture from three different types of nutritious and delicious seaweeds: kelp, dulse, and Irish moss. The trio of mineral-forward sea vegetables is nicely balanced by rice vinegar dressing. Dulse, a red seaweed that commonly grows in the Northeastern Atlantic and around the UK, and Irish moss, which has a frilly, bushy shape, can be purchased at seaveg.com. Sustainably farmed kelp from Maine can be purchased at atlanticseafarms.com.
Ingredient:
- 1 tablespoon rice vinegar
- 1 tablespoon finely chopped shallot
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- ¼ teaspoon honey
- 2 tablespoon neutral cooking oil (such as grapeseed)
- 1 tablespoon extra-virgin olive oil
- .50 teaspoon fine sea salt, plus more to taste
- ⅛ teaspoon black pepper, plus more to taste
- Salad
- 8 cups leafy salad greens, torn into bite-size pieces
- 1 cup frozen ready-cut kelp (such as Atlantic Sea Farms), thawed
- ¾ cup diagonally sliced (1/8-inch-thick) carrots
- .50 cup thinly sliced radishes
- .50 cup diagonally sliced (1/8-inch-thick) cucumber
- .50 cup dried whole-leaf dulse (such as Maine Coast Sea Vegetables)
- .50 cup dried whole-leaf Irish moss (such as Maine Coast Sea Vegetables), torn into bite-size pieces
- Kosher salt, to taste
- Black pepper, to taste
