Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
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.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINTReviews
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.
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!
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
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?!?