Emerald Green Seaweed Salad Food

EMERALD GREEN SEAWEED SALAD

Steps:

• Soak the wood ear mushrooms in 140'F water for 30 minutes. Drain and rinse in cold water, squeeze out the excess water. Set aside.
• Soak the cut agar strands in 100'F water for 30 minutes. Drain, rinse in cold water, drain and set aside.
• Soak the Wakame in cold water for 5-6 minutes. Drain. Rinse in a bowl of clean water. It should turn green. Squeeze out the excess water. Set aside.
• Make your sauce and then mix everything together. You can leave this sit overnight in a non-reactive bowl. It needs that time so the flavors can go through the sea weed. NOTE: You could also make the sauce ahead of time and set it aside until the sea weed is complete. It's up to you.
• Enjoy!

SESAME SEAWEED SALAD

Steps:

• Look through seaweeds for any small pebbles or debris and discard. Soak wakame and arame in separate bowls with cool water to cover generously until tender, 5 to 12 minutes for wakame and 9 to 10 minutes for arame. Drain well. Snip dulse into 2-in.-long pieces; don't soak.
• Toast sesame seeds in a large frying pan over medium heat, stirring often, until golden, 3 to 4 minutes. Pour into a bowl.
• Add 1 tablespoons oil to the pan with the garlic and onions; sauté over medium heat until softened, 1 minute. Remove from heat.
• Add seaweeds, remaining 1 tablespoons oil, and soy sauce. Toss gently to coat well and let stand until dulse is softened, 5 minutes. Mix in sesame seeds.
• Taste and add rice vinegar if you like. Serve warm or at room temperature.
• Note:.
• *Buy dried seaweed at natural foods stores and Asian markets.

WAKAME SEAWEED SALAD

Steps:

• Place the wakame in a large bowl and cover with the water, adding more if needed to keep wakame submerged. Soak until softened, about 10 minutes. Line a colander with a clean kitchen towel and have it standing by.
• Meanwhile, make the dressing. Whisk 1 1/2 tablespoons of the rice wine vinegar with the soy sauce, ginger, sugar, and 1/4 teaspoon of the salt in a small bowl. Whisk constantly while drizzling in the sesame oil to form an emulsion.
• When the wakame is hydrated, drain thoroughly through the prepared colander. Gather up the sides of the towel to form a pouch, then twist the towel to wring out additional water. Dry the large bowl and return the wakame to it. Top with the dressing and toss to coat. Cover and refrigerate until the seaweed is cold and the dressing has been absorbed, at least 30 minutes or up to overnight.
• When ready to serve, peel and dice the avocado into small cubes measuring between 1/4 and 1/2 of an inch. Toss in a small bowl with the remaining 1 1/2 teaspoons of rice wine vinegar and the remaining 1/2 teaspoon salt. Fold in the carrot and radishes, then fold this mixture gently into the wakame and serve.

EMERIL'S GREEN BEAN SALAD

Steps:

• Heat grill to medium-low. Bring a large pot of salted water to a boil, and prepare a large bowl of ice water. In another large bowl, combine 2 tablespoons oil, garlic, lemon zest and juice; set aside.
• Cook green beans in boiling water until crisp-tender, 2 to 3 minutes. Using a slotted spoon, transfer immediately to ice-water bath. Drain beans well, pat dry, and add to bowl with dressing. Set aside.
• Toss onion wedges with remaining tablespoon oil; season with salt and pepper. Grill until lightly charred, 4 to 6 minutes per side. When cool, trim root end off, and thinly slice onions; add to bowl with green beans, and toss to combine.