Recipe information
Ingredients for - Hetty McKinnon’s Seaweed Lettuce 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 -
10. 1 scallion, finely chopped -
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.
