John Myers
Contents
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Ingredients
- 10 g Nori sheets
- 10 g Sea salad leaves
- 0,5 head Light oak leaf salad
- 0,5 head Dark oak leaf salad
- 0,5 bunch Fresh parsley
- 0,5 bunch Fresh fennel greens or dill
- 30 ml Olive oil
- 30 ml Mild vinegar, such as light balsamic, raspberry or apple vinegar
Instructions
- Soak nori and sea lettuce in cold water for about 10 minutes. Express them well, you can also put them in the salad spinner. Now loosen it up a bit, pull large leaves up into pieces.
- Wash the heads of lettuce and cut the leaves into bite-sized pieces. Shake it off well or spin it dry. Cut the herbs into small pieces and mix them with the lettuce and the algae leaves. You have to pull the algae apart and distribute them well.
- Now add vinegar and oil to the leaves and herbs. Mix them so that the algae and lettuce are well moistened. Serve the salad right away so it doesn't collapse.
variation
- You can add a few squirts of the vinegar to the soaking water for the algae. Your taste will then be better supported.
