Name: Hetty McKinnon’s Seaweed Lettuce Salad
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: For the salad -; 5 x 9-inch piece of kombu (about ¾ ounce), soaked in warm water for 15–20 minutes -; 1 head of lettuce (red oak or butter), leaves separated, washed and dried thoroughly -; 1 avocado, sliced or cut into thin wedges -; 1 tablespoon toasted white sesame seeds -; 1 scallion, finely chopped -; Sea salt and black pepper -; For the spicy sesame dressing -; 1 clove garlic, grated -; 1 scallion, finely chopped -; 1 teaspoon sugar -; 1 tablespoon rice vinegar -; 1 tablespoon gochugaru (Korean red chile flakes) or 1 teaspoon red chile flakes -; 2 tablespoons toasted sesame oil -; 1 tablespoon toasted white sesame seeds -; 1 teaspoon sea salt -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.