This salad recipe was inspired by Pickled Seaweed. You can swap the seaweed “bacon” — a type of red algae that, when cooked, has a distinctly bacon-like taste — for pancetta, if preferred.
Ingredients:
- 2 large eggs
- 0.9 oz (25 g) seaweed “bacon” or 2.5 oz (75 g) pancetta, diced
- 1 1/2 cups (100 g) pea shoots
- 3 cup (100 g) baby spinach
- 1/2 cup (80 g) Pickled Seaweed
To serve:
- sea salt
- dried seaweed flakes
- extra virgin olive oil
Directions:
- To soft-boil the eggs, bring a saucepan of water to a boil, add the eggs, and reduce to a rapid simmer. Cook for 7 minutes. If you prefer hard-boiled eggs, simmer for 9 minutes. Drain, cool under cold running water and then peel and halve. Set aside.
- Pan-fry the seaweed “bacon” (or pancetta) until crisp.
- In a large mixing bowl, gently combine the seaweed “bacon” with the pea shoots, baby spinach and Pickled Seaweed. Arrange the salad in a shallow dish.
- Place the halved eggs on the salad and serve scattered with a little sea salt, some seaweed flakes and a drizzle of extra virgin olive oil.
Also from The Seaweed Cookbook:
Seaside societies have included seaweed in their diets for millennia. Today we are rediscovering what they have long known: seaweed provides a nutritional punch, a powerful mix of iodine, iron, vitamin C, antioxidants, fiber, vitamin K, vitamin B12; minerals, fiber and protein. It is linked to lower rates of cardiovascular disease, Type 2 diabetes and obesity and it is believed to help in the prevention and treatment of cancer. The Seaweed Cookbook covers all aspects of seaweed. It is for those who would like to incorporate this powerful food into their diet and it is for those who already enjoy it and want to discover new recipes. The book explains the benefits of eating seaweed, where to buy it, how to collect it (if you’re lucky enough to live seaside), and how to dry, store, soak and handle it as an ingredient. Most importantly, there are 50 easy and delicious recipes.
Reprinted from The Seaweed Cookbook: Discover the Health Benefits and Uses of Seaweed, with 50 Delicious Recipes by Nicole Pisani and Kate Adams, published by Firefly Books, 2018.
