The tangy more-ish dressing to this salad was taught to me by an old flatmate of mine, Manri, who not only is a talented textile designer ( take a look at her fabulous work at http://www.manrikishimoto.com) but is a fabulous cook.
When we lived together we would have ‘cook offs’ on a regular basis, especially as we all seemed to have a never ending parade of tourists from Australia, Japan and beyond who we just loved to feed.
We would cook an amazing array of food – DIY sushi, Vegetable spring rolls, Gyoza, lots of Japanese home-style cooking, Italian, Greek, German, Thai, Indian- you name it, we tried it and we put our own spin on it, experimenting and riffing on themes, especially when we finally cracked and got a veg box and wanted to use things up. Quite a lot of what I now cook has it’s roots in these inspiring cooking sessions.
The Crispy Seaweed that I added to this salad isn’t the stuff you get from chinese take-aways, or even the more wholesome stuff I buy down at the Japan Centre but from the Cornish Seaweed Company. They popped into my consciousness a few weeks ago and I scurried down to Borough Market to buy some once I discovered that one of the stalls was selling their wares. I opted to start my British seaweed journey a pack of the Sea Greens. This particular seaweed is a brilliant source of minerels and vitamins, it’s packed full of Magnesium, Potassium, Calcium, Iron, Copper, Zinc, Iodine and vitamins A, B1, B2, B3, B9, B12, C, E and it’s delicious and sustainable. What’s not to love? I’m going to keep experimenting with it, and with other varieties.
Let me know if you’ve had any experience cooking with seaweed in the comments. I’m curious as to what else I can use it in.
- 1 tsp wasabi
- 1 Tbs soy sauce
- 1 tsp white wine vinegar
- 2 Tbs Olive Oil
- Around a handful of seaweed 'Sea Greens'
- Toasted sesame seeds
- Salt to taste
- A sprinkle of sugar
- Mixed leaves
- Handful of Cherry tomatoes , chopped
- 2 spring onions finely chopped
- Half an Avocado , sliced
- Extra toasted sesame seeds for sprinkling
Mix all ingredients in a jar until combined. Taste for balance and add more of whichever ingredient is missing to get a tangy yummy flavour.
Heat the oil in a small frying pan, and add the seaweed.
Cook ( carefully!) until crispy. Keep an eye on it as it goes from crispy to burnt quite quickly
Sprinkle over a little salt, sugar and the toasted sesame seeds
For the Salad
Toss everything except the avocado in the dressing, with around half of the crispy seaweed.
Add the avocado and garnish with more crispy seaweed and the sesame seeds
Louise Tip: I buy huge bags of untoasted sesame seeds in the funny little greengrocers that dot London selling Indian or Middle Eastern food. I then toast the seeds in a small batch at a time and keep in a sealed container ready for sprinkling. I use them a lot because they're so delicious.