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Author Notes: This spread is an excellent gateway recipe into the world of edible seaweed: bursting with flavor and umami but not fishy, it does well on toasted slices of baguette as an appetizer -- with a glass of crisp white, perhaps a riesling -- or as the dressing for a potato salad. —clotilde
Makes about 1/2 cup
- 3/4 cup dehydrated mixed seaweed flakes
- 1 garlic clove, finely chopped
- 2 tablespoons finely diced shallot
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons drained capers
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon walnut oil or untoasted sesame oil
- 1/4 teaspoon fine sea salt
- Freshly ground black pepper
- Put the seaweed in a bowl with 1 cup cold water. Set aside to rehydrate for 30 minutes.
- Meanwhile, combine the garlic, shallot, and lemon juice in another bowl; the acidity will soften the raw edge of the garlic and shallot.
- Drain the seaweed thoroughly, transfer to a food processor, and add the garlic mixture, the capers, both oils, the salt, and a grinding of black pepper. Pulse until finely chopped, scraping down the sides of the bowl regularly. Taste and adjust the seasoning.
- Transfer to a jar, close tightly, and refrigerate for at least 2 hours or overnight, to allow the flavors to mingle. Eat within 2 to 3 days.
- This recipe is a Community Pick!
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