Leaf salads with fine seaweed

Ingredients for 4 servings:

• 10 g nori seaweed, whole sheets, not the pressed sushi sheets
• 10 g seaweed (sea lettuce leaves)
• 1 head of oak leaf lettuce
• ½ bunch parsley
• ½ bunch dill or fennel greens
• 30 ml olive oil
• 30 ml vinegar, mild, e.g. apple cider vinegar
• some salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

vegetarian, vegan, low-carb

Soak the nori and sea lettuce in cold water for about 10 minutes. Squeeze well or place in a salad spinner. Fluff up a bit, tear large leaves into bite-sized pieces. Wash the lettuce and tear the leaves into bite-sized pieces. Shake well or spin dry. Finely chop the herbs and mix with the lettuce and seaweed leaves. Make sure to tear the seaweed apart and distribute well. Now add the vinegar and oil to the leaves and herbs. Mix well to coat the seaweed and lettuce well. Serve the salad immediately to prevent it from wilting. Tip: Add a few drops of vinegar to the seaweed soaking water. This will enhance its flavor.