Ingredients for - Hetty McKinnon’s Seaweed Lettuce Salad

1. For the salad
2. 5 x 9-inch piece of kombu (about ¾ ounce), soaked in warm water for 15–20 minutes
3. 1 head of lettuce (red oak or butter), leaves separated, washed and dried thoroughly
4. 1 avocado, sliced or cut into thin wedges
5. 1 tablespoon toasted white sesame seeds
6. 1 scallion, finely chopped
7. Sea salt and black pepper
8. For the spicy sesame dressing
9. 1 clove garlic, grated
10. 1 scallion, finely chopped
11. 1 teaspoon sugar
12. 1 tablespoon rice vinegar
13. 1 tablespoon gochugaru (Korean red chile flakes) or 1 teaspoon red chile flakes
14. 2 tablespoons toasted sesame oil
15. 1 tablespoon toasted white sesame seeds
16. 1 teaspoon sea salt

How to cook deliciously - Hetty McKinnon’s Seaweed Lettuce Salad

1 . Stage

Boil salted water and cook the seaweed: Bring a saucepan of salted water to a boil, add the soaked seaweed and boil for 12–15 minutes until tender-crisp. Drain. When cool enough to handle, tear or slice the kelp into bite-sized pieces.

2 . Stage

Make the spicy sesame dressing: For the spicy sesame dressing, mix together grated garlic clove, chopped scallion, sugar, rice vinegar, gochugaru, sesame oil, sesame seeds and salt in a small bowl.

3 . Stage

Assemble the salad and serve: Combine the seaweed, lettuce and avocado in a bowl and pour over the dressing. Season with sea salt and black pepper, top with the sesame seeds and scallion and serve immediately.