by Marija Petrovic | 18/02/2014 23:59
Makes 4 servings
1 hour (includes cooling and chilling times)
It might seem fussy to separate the vegetables when pickling, but if they’re combined, the colors will bleed and they won’t be as vibrant.
6 radishes, trimmed, thinly sliced
2 large carrots, peeled, julienned
1/2 medium red onion, thinly sliced
1/2 English hothouse cucumber, thinly sliced
2 tablespoons sugar
1 tablespoon kosher salt
1 1/4 cups unseasoned rice vinegar, divided
2 toasted nori sheets
1/4 cup vegetable oil
2 tablespoons reduced-sodium soy sauce
1 tablespoon mirin (sweet Japanese rice wine)
5 ounces tender lettuces (such as Bibb, butter, and mâche; about 6 cups)
Place radishes, carrots, onion, and cucumber in 4 separate bowls or jars. Bring sugar, salt, 1 cup vinegar, and 2 cups water to a boil in a medium saucepan, stirring to dissolve sugar. Pour pickling liquid over vegetables to cover; let cool. Cover and chill.
Grind nori in a blender, scraping down sides as needed, until finely ground. Add oil, soy sauce, mirin, and remaining 1/4 cup vinegar and blend until smooth. Toss lettuces and dressing in a large bowl to coat. Drain pickled vegetables and arrange on top of salad.
DO AHEAD: Nori vinaigrette can be made 3 days ahead; cover and chill. Vegetables can be pickled 1 day ahead; keep chilled.
Per serving: 190 calories, 14 g fat, 2 g fiber
Source URL: http://recipesden.com/pickled-vegetable-salad-with-nori-vinaigrette/
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