Eventide Green Salad with Nori Vinaigrette
Toasted nori and pickles carrots, onion, and radishes make one of the most flavorful and surprising salads we’ve ever tried—that’s why it’s Eventide’s signature dish.
- Makes6 servings
- Cook Time30 minutes
- Active time plus coolingplus cooling and chilling
- 4
This is our adaptation of a salad created by Eventide Oyster Co. in Portland, Maine. Toasted seaweed (also called nori) is pulverized to a coarse powder and added to the dressing, lending the dish deep, umami-rich flavor notes reinforced with soy sauce and mirin. Instead of using full-sized sheets of plain nori (the variety used for sushi), we opted for the convenience of an individual package of seasoned seaweed snacks that are available in most grocery stores. Quick-pickled veggies give the salad lots of texture and bright flavor, but keep in mind that they need to pickle for at least 2 hours before they're ready to use. To shave the carrot, run a sharp vegetable peeler down the length of the vegetable.
Don't use a reactive bowl to make the pickles or the vegetables and liquid may take on an “off” metallic flavor. It's best to use glass, ceramic or stainless steel. Don't dress the salad until you're ready to serve so that the greens stay fresh and crisp (if left to stand after dressing, they'll wilt from the pickles' acidity and weight).
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