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Eventide Green Salad with Nori Vinaigrette
This is our adaptation of a salad created by Eventide Oyster Co. in Portland, Maine. Toasted seaweed (also called nori) is pulverized to a coarse powder and added to the dressing, lending the dish deep, umami-rich flavor notes reinforced with soy sauce and mirin. Instead of using full-sized sheets of plain nori (the variety used for sushi), we opted for the convenience of an individual package of seasoned seaweed snacks that are available in most grocery stores. Quick-pickled veggies give the salad lots of texture and bright flavor, but keep in mind that they need to pickle for at least 2 hours before they're ready to use. To shave the carrot, run a sharp vegetable peeler down the length of the vegetable.
6
Servings
Tip
Don't use a reactive bowl to make the pickles or the vegetables and liquid may take on an “off” metallic flavor. It's best to use glass, ceramic or stainless steel. Don't dress the salad until you're ready to serve so that the greens stay fresh and crisp (if left to stand after dressing, they'll wilt from the pickles' acidity and weight).
30 minutes
plus cooling and chilling
Ingredients
-
4
ounces red radishes, sliced into thin rounds
-
1
medium carrot, peeled and shaved into long, thin strips
Directions
-
01In a medium heatproof bowl, combine the radishes, carrot, and onion. In a small saucepan over medium-high, combine 1½ cups vinegar, the sugar and ¾ cup water. Bring to a rapid boil, stirring to dissolve the sugar, then pour over the vegetables. Cool to room temperature, then cover and refrigerate for at least 2 hours or for up to 1 week.
Reviews
January 25, 2024
Interesting.
Interesting salad. Husband loved it.
January 9, 2024
Nori
If we do want to use nori, should we use the same amount as the seaweed and toast in a dry pan and grind in a spice grinder like the Chef from Eventide does? Thanks.
May 20, 2024
Truly unique salad
I liked this salad. I don’t think I will be raving about this being the Best Salad Ever like they did in the TV episode. The flavor combinations are tasty and unique. Next time I will use my immersion blender to make the dressing, since the spice grinder got gummed up with oily nori bits and was a hassle to clean. But I Will be making this again. The pickled veg went really well to offset a rather heavy main dish.
July 5, 2024
cheater version
I have not made this recipe. But it does sound very good. I’ve been making a cheaters version with mixed greens, sesame oil, seasoned rice wine vinegar, and a liberal amount of furikame. Just dressed and tossed in the bowl. Plus, cucumber and shredded carrot. I’m not sure how it stacks up to the original recipe, but it sure is good and very easy.
When I tasted the nori on its own, I thought this recipe was nuts. When I put it all together, though, I was amazed by the flavor. This is wonderful and really different. I used GimMe organic sea salt roasted seaweed. The sheets are thinner and pulverized pretty well in my food processor, since I don’t have a spice grinder. I will make this again!
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I found the seaweed to be reallllly strong. I did not care for this which was disappointing b/c I was really looking forward to making it. I used Annie Chung's brand......maybe I should have used an alternate brand?!?