Escariole salad with wakame

4 servings

25 minutes

Escarole salad with wakame is an elegant blend of European gastronomy and Eastern cuisine. The escarole leaves' delicate bitterness harmonizes with the wakame seaweed, adding freshness. Crunchy carrots and spicy red onions add texture, while lemon juice and orange zest refresh the flavor with citrus notes. Fennel seeds provide a hint of spice, and olive oil unites the ingredients into a flavorful symphony. This salad is not only delicious but also packed with nutrients, making it a great choice for a light dinner or an elegant appetizer.

Energy value per serving

• Calories: 128
• Proteins: 1.7g
• Fats: 10.2g
• Carbohydrates: 7.8g

Ingredients

• Wakame seaweed: 0.3 glass
• Escarole salad: 1 pc
• Olive oil: 2 tbsp
• Red onion: 1 head
• Lemon: 1 pc
• Carrot: 2 pc
• Orange zest: 1 tsp
• Fennel seeds: 0.3 tsp
• Unfermented soy sauce: to taste

Cooking steps

1. Remove the bad top leaves from the salad.

   Required ingredients:

   • Escarole salad: 1 piece

2. Chop and mix all the ingredients in a bowl and let it sit for a while before serving.

   Required ingredients:

   • Wakame seaweed: 0.3 glass
   • Escarole salad: 1 piece
   • Olive oil: 2 tablespoons
   • Red onion: 1 head
   • Lemon: 1 piece
   • Carrot: 2 pieces
   • Orange zest: 1 teaspoon
   • Fennel seeds: 0.3 teaspoon
   • Unfermented soy sauce:  to taste