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.
ounces red radishes, sliced into thin rounds
medium carrot, peeled and shaved into long, thin strips
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.
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