Join! 12 weeks for $1

Check out our latest issues.

Chef Eric Ripert teaches us how to make vegetables the star of the plate.

In Mumbai, we learned a home-cook friendly version of Butter Chicken.

Take a cooking class with us and our instructors from around the world.

NEW - 125 simple weeknight recipes from the world's healthiest cuisine.

1000+ hard-to-find items from around the world.

.
Elevate the everyday spring-mix salad with a fresh vinaigrette and quick pickles
Milk Street Bowtie Eventide Green Salad with Nori Vinaigrette

Eventide Green Salad with Nori Vinaigrette

Appears in May-June 2019

30 minutes plus cooling and chilling

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

Eventide Green Salad with Nori Vinaigrette

Free

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

4 ounces red radishes, sliced into thin rounds
1 medium carrot, peeled and shaved into long, thin strips
1/2 small red onion, thinly sliced
1 1/2 cups plus 2 tablespoons unseasoned rice vinegar, divided
1/3 cup white sugar
1/4 ounce (7-gram) package roasted seaweed snacks, torn into small pieces (about 1 cup packed)
2 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons grapeseed or other neutral oil
10 ounces spring mix or other delicate greens
Kosher salt
Ingredients
  • 4

    ounces red radishes, sliced into thin rounds

  • 1

    medium carrot, peeled and shaved into long, thin strips

  • ½

    small red onion, thinly sliced

  • cups plus 2 tablespoons unseasoned rice vinegar, divided

  • cup white sugar

  • ¼

    ounce (7-gram) package roasted seaweed snacks, torn into small pieces (about 1 cup packed)

  • 2

    tablespoons soy sauce

  • 2

    tablespoons mirin

  • 2

    tablespoons grapeseed or other neutral oil

  • 10

    ounces spring mix or other delicate greens

  • Kosher salt

.
In the store
More

Sides

Reviews
Janine W.

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?!?

Vicki N.

I used a nori sheet. Found in any large grocery store “international section”. You’ll have a lot left over. I used about a 1+inch square and then ground it.

Jennifer B.

love this! my asian son said it was the best salad ever. a great use for csa radishes.

flavia Z.

Made a Mussels and Bean Salad and used this to dress a simple greens salad underneath. It was spectacular. I used the Annie Chung's Sesame Nori. Thank you Milk Street!

Heidi L.

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!


Down arrow

Eventide Green Salad with Nori Vinaigrette

Get Ready to Cook

6

Servings

30 minutes

plus cooling and chilling

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).

Ingredients
  • 4

    ounces red radishes, sliced into thin rounds

  • 1

    medium carrot, peeled and shaved into long, thin strips

  • ½

    small red onion, thinly sliced

  • cups plus 2 tablespoons unseasoned rice vinegar, divided

  • cup white sugar

  • ¼

    ounce (7-gram) package roasted seaweed snacks, torn into small pieces (about 1 cup packed)

  • 2

    tablespoons soy sauce

  • 2

    tablespoons mirin

  • 2

    tablespoons grapeseed or other neutral oil

  • 10

    ounces spring mix or other delicate greens

  • Kosher salt

Step 1 of 3

Pickle vegetables

4
ounces red radishes, sliced into thin rounds
1
medium carrot, peeled and shaved into long, thin strips
½
small red onion, thinly sliced
cups unseasoned rice vinegar, divided
cup white sugar
¾
cup water

In 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.

Step 2 of 3

Make vinaigrette

¼
ounce (7-gram) package roasted seaweed snacks, torn into small pieces (about 1 cup packed)
2
tablespoons soy sauce
2
tablespoons mirin
2
tablespoons grapeseed or other neutral oil
2
tablespoons unseasoned rice vinegar

In a spice grinder, process the seaweed until finely chopped, gently shaking the grinder, about 30 seconds; check under the blade for clumps and break up any.


You should have about 2 tablespoons pulverized seaweed. In a large bowl, whisk together the seaweed, soy sauce, mirin, oil and the remaining 2 tablespoons vinegar; the dressing will thicken slightly.

Step 3 of 3

Assemble salad

Kosher salt

Drain the pickles in a fine mesh strainer. Add half of the drained pickles to the bowl with the dressing along with the salad greens. Toss to combine, then taste and season with salt. Transfer to a platter or bowl and top with the remaining drained pickles.

Milk Street Bowtie Logo

Done!

Did you enjoy this recipe?

Want more?

See More Sides