Spinach, sorrel, frisee and seaweed salad
4 servings
20 minutes
Spinach, sorrel, frisée, and seaweed salad is an exquisite blend of freshness and sea breeze. This recipe is inspired by European culinary traditions, combining tender leafy greens with exotic notes of seaweed. The light tartness of sorrel harmonizes with the softness of spinach, while frisée adds structure. The honey-mustard dressing enhances the flavors of the ingredients, making the dish both rich and refreshing. Seaweed brings a unique marine touch to the salad, making it a perfect complement to fish and vegetarian dishes. It's an excellent option for a light lunch or a stylish appetizer that fills the body with vitamins and energy.
1
Peel the carrot and slice it into thin wide noodles using a mandoline or a vegetable slicer, moving along the carrot. Using a knife, cut the carrot noodles into fairly thin strips.
- Carrot: 2 pieces
2
Tear the frisée lettuce into small bunches by hand. Cut the thin green onion stalks into long strips. Slice the seaweed thinly.
- Frisee: 50 g
- Chives: 20 g
- Seaweed: 100 g
3
In a bowl, mix honey, spicy mustard, lemon juice, and sunflower oil. Season the sauce with salt and pepper to taste.
- Honey: 1 tablespoon
- Hot mustard: 0.5 teaspoon
- Lemon: 0.5 piece
- Sunflower oil: 50 ml
- Salt: to taste
- Ground black pepper: to taste
4
Mix frisée salad with spinach, sorrel, Japanese green seaweed, sliced scallions, and carrot strips, dress with sauce, and serve.
- Frisee: 50 g
- Spinach: 100 g
- Sorrel: 50 g
- Seaweed: 100 g
- Chives: 20 g
- Carrot: 2 pieces
