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

Ingredient List:

Ginger-Wasabi Vinaigrette

• 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

Salad

• 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

Step By Step Instructions:

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.