Frisée, Escarole and Dulse Salad with Ginger-Wasabi Vinaigrette
This uniquely flavored salad really packs a punch with hot, spicy wasabi and mineral-rich dulse. Not to mention the nutrition in this baby, from magnesium and potassium to calcium and iron. Easy to make…to be big and strong.
Makes 4 to 5 servings
1 tablespoon soy sauce
¼ cup fresh lime juice
1 teaspoon brown rice syrup
2 teaspoons wasabi powder, mixed with just enough water to make a thick paste
2 teaspoons fresh ginger juice
1 tablespoon avocado oil
1 teaspoon sesame oil
2 teaspoons pure flax oil
3 to 4 scallions, finely minced
2 cups hand-shredded frisée (also known as curly endive)
2 cups hand-shredded escarole
1 cup finely-shredded radicchio
1 small cucumber, cut into fine julienne pieces
½ cup dulse fronds, sorted and finely shredded
¼ cup coarsely chopped walnuts, pan-toasted
Make vinaigrette. Whisk together ingredients in a small bowl until emulsified. Set aside for flavors to develop while making the salad.
Prepare salad: Combine all ingredients, except walnuts, in a large bowl. Toss gently with dressing to coat the leaves. Transfer to a serving platter and sprinkle with walnuts.
Cook’s Tip: To boost the heat in wasabi, mix it with water to create a paste. Place it on a glass saucer and turn a glass or china cup over it to cover. Allow to stand under the glass for 10 minutes. The longer it remains under the glass, the more the heat develops.