Seaweed and Greens Salad

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.

Seaweed and Greens Salad
Photo: Photo by Eva Kolenko / Food Styling by Carrie Purcell / Prop Styling by Jillian Knox
Total Time:
20 mins
Servings:
4

Ingredients

Dressing

  • 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

  • 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

Directions

Make the dressing:

  1. Whisk together vinegar, shallot, lemon juice, mustard, and honey in a small bowl until combined. Gradually add oils in a thin, steady stream, whisking until emulsified. Whisk in salt and pepper.

Make the salad:

  1. Toss together salad greens, kelp, carrots, radishes, cucumber, dulse, and Irish moss in a large bowl. Drizzle with dressing, and toss gently to coat. Season salad with additional salt and pepper to taste. Serve immediately.

Make Ahead

Dressing can be refrigerated in an airtight container up to 3 days.

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