Anchovy salad idea is decidedly Asian, combining crunchy veg with soft black flecks of hijiki seaweed and a sweet and salty dressing. When you think about it, anchovy and seaweed is an obvious oceanic pairing, accentuating the rich umami power of these tiny fillets.
Hijiki Seaweed Salad with Anchovy Dressing
WRITTEN BY:
Eileen
SERVES:
Servings : 4
NUTRITION:
Rich Source of Protein & Vitamins
DIFFICULTY
Easy
TIME
30 minutes minutes
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Method
1.
Quickly rinse the hijiki under cold water to remove any foreign matter, then soak in warm water for 10 minutes. Drain and dry with kitchen paper.
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2.
Soak the julienned vegetables in cold water for 5 minutes, drain and pat dry.
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3.
Mince the anchovy and mix with the other ingredients for the dressing.
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4.
Mix the hijiki and vegetables in a serving bowl. Pour the dressing on top, then serve.
Shopping List
Ingredients
1.
10g hijiki seaweed (dried)
2.
A variety of vegetables (lettuce, carrots, cucumber, onions etc), to taste, julienned
3.
For the dressing
4.
2-3 anchovy fillets
5.
2 tbsp sunflower or vegetable oil
6.
1 tbsp wine vinegar
7.
A pinch of caster sugar Pepper
8.
1 tsp soy sauce
