Saturday, August 10, 2019

Dwarf Rockweed Salad

Today I met Ian O'Hollaren of Seaquoia and was immediately a fan of his hand-harvested wild sea vegetables. I picked up 1/4 pound of his dwarf rockweed and 1/4 pound of another type. A quick rinse and a scant few ingredients made for an iodine-rich sidedish.


  • 1/4 pound dwarf rockweed (or substitute your favorite seaweed)
  • 3/4 C diced organic tomatoes
  • 1 T soy sauce
  • 1 t sesame oil

Place the rockweed and tomatoes in a small mixing bowl. Toss with soy sauce and sesame oil. Let stand for 10 minutes before serving.

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