Sea Greens Salad

Sea Greens Salad – easy, delicious and perfect for a Spring Day. This salad is easy to make and gives you some really interesting flavors to enjoy. Notice that there are a lot of great color contrasts as well as textures as well. Ingredients

• 2 T Wakame greens (available at Whole Foods, they are dry and need to be reconstituted)
• 2 T Hijiki greens – also available from Whole Foods and need to be soaked first

Drain the greens – they need about 30 minutes to soak. I sometimes roughly chop them once they have been rinsed and soaked. Rest of the ingredients:

• 1 cup julienned Daikon radish, cut into 3 inch lengths
• 1/2 cup quartered Cherry or Grape Tomatoes
• 2 Cups favorite salad greens – in this case I used hydro Butterleaf from the Farmers Market

Add the sea greens to the above ingredients and place in the refrigerator to cool while you make the dressing. Dressing (good for other salads as well)

• Juice from two lemons, strained. I love Meyers Lemons
• 3/4 Cup Extra Virgin Olive Oil
• 1 scant teaspoon sea salt
• 1 T namu shoyu (Raw soy sauce or Tamari)
• 1 T Miso (I use White, I don’t think it matters though)

Blend these really well. I use an immersion blender and fold the olive oil in slowly so that it emulsifies. Plating and Presentation Place a handful of the salad mixture on a plate, pile it high. Sprinkle with raw sesame seeds – you could use black sesame if you like Drizzle dressing over the top and around the sides (artfully of course) What I love about this salad is the refreshing ocean taste from the sea greens, the crunch from the daikon is unexpected and the dressing gives a faintly Asian tone to the overall sensory explosion…. If you make this salad, let me know. It’s a keeper for us. Til we eat again, Mark