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.
Calories128kcal
Proteins1.7grams
Fats10.2grams
Carbohydrates7.8grams
Wakame seaweed
0.3
glass
Escarole
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 (hydrolysed) soy sauce
to taste
1
Remove the bad top leaves from the salad.
- Escarole: 1 piece
2
Chop and mix all the ingredients in a bowl and let it sit for a while before serving.
- Wakame seaweed: 0.3 glass
- Escarole: 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 (hydrolysed) soy sauce: to taste
