This delicate Sea Chicory Salad is fresh and crunchy, a delicious appetizer to start a meal.
1-2g dried Sea Chicory (a tbsp dry is enough for 2 servings)
2 tbsp bean sprouts
1 good handful sprouted seeds
Cucumber(5 cm) cut fine match sticks
1 spring onion, cut fine
2 tbsp tamari
2 tsp grated ginger
½ tsp sesame oil
Juice ½ lemon
Salt & pepper to taste
Re-hydrate the seaweed in cold water for 3-5 minutes. In a salad bowl, mix the seaweed, cucumber (if using) and sprouts until evenly combined. The proportions in the mixture should be roughly 1/3 seaweed and 2/3 other vegetables.
Make the dressing by blending the remaining ingredients.
Add the dressing & combine when ready to eat. Enjoy right away !
Chef's tips: the dressing draws the agar (jelly) out of the seaweed when left to stand, making it slippery. To avoid this, add the dressing just before serving and consume immediately.