This salad is a clever vegan take on surf and turf: The nori is the surf, the potatoes and green beans, the turf. The nori “tartare,” which is adapted from Clotilde Dusoulier’s book The French Market Cookbook, is also delicious as a dip for crackers.
3/4 cup shredded nori (8 grams)
1 cup cold water
1 garlic clove, minced
2 tablespoons finely chopped shallot
2 tablespoons fresh lemon juice
1 tablespoon drained capers
1/4 cup plus 1 tablespoon extra-virgin olive oil
1 tablespoon walnut oil
Freshly ground pepper
1 1/2 pounds baby potatoes, halved or quartered if large
3/4 pound haricots verts, cut into 1-inch lengths
1 Hass avocado, cut into 1/2-inch chunks
How to Make It
In a medium bowl, cover the nori with the cold water and let stand for 30 minutes. Transfer to a fine sieve to drain, lightly pressing to remove excess water.
Meanwhile, in a mini food processor, combine the garlic, shallot and lemon juice and let stand for 15 minutes. Add the nori, capers, 3 tablespoons of the olive oil and the walnut oil and pulse to a fine paste. Season with salt and pepper. Transfer the “tartare” to a jar and refrigerate for at least 1 hour.
In a steamer basket set over 2 inches of boiling water, steam the potatoes until tender, 12 minutes; transfer to a bowl. Add the haricots verts to the steamer and steam until crisp-tender, 5 minutes. Add the beans to the potatoes, then fold in the nori “tartare” and the remaining 2 tablespoons of olive oil. Season the salad with salt and pepper. Gently fold in the avocado and serve warm.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.