Prep Time 1 hour
Cooks In Nil
- • 200 ml flavour neutral oil
- • 2 teaspoons salt flakes
- • 5 g dried wakame
- • 120 ml extra virgin olive oil
- • 1 tablespoon lemon juice
- • Pinch of caster sugar
- • 2 tablespoons aged sweet red vinegar (or balsamic)
- • 1 handful frisee leaves (or any other nice leaves)
- • 1 handful baby spinach
- • 1 handful rocket
- • 1 oak lettuce, leaves separated
- • 1 handful coriander
- • 1 small bunch dill, leaves picked
- • pickled purple radish
- • (see Method)
- • *dirt(y) hand harvested dried wakame is from Storm Bay, Tasmania
To make the radish pickle, slice 2 radishes on a mandolin or Japanese slicer. Spread the radish over a tray and sprinkle with ½ teaspoon of salt and ½ teaspoon of sugar. Leave to sit for half an hour. Discard any liquid before splashing over 1 tablespoon of rice vinegar. Set aside until ready to assemble the salad.
Rehydrate the wakame in boiling water for a few minutes until it becomes bright green colour and the leaves are soft. Slice into bite size pieces and set aside.
Combine olive oil, 2 teaspoons salt flakes, lemon juice, sugar and vinegar to make a dressing.
Combine salad leaves, herbs, wakame and radish and dressing in a bowl and then divide amongst plates or bowls.
Serves 4 as a starter or side.
Recipe by Simon Bryant, dirt(y) and republished with permission. Image credit Jacqui Way Photography
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About the Author
With a career spanning more than 20 years Simon Bryant is more than a chef. After completing a 10 year tenure as exec chef at the Hilton Adelaide Simons day job is now as creative director for the longest running national food festival in Australia; Tasting Australia.
For more on Simon, visit Simon Bryant or Dirt(y) Food
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