Pickled Vegetable Salad with Nori Vinaigrette

Name: Pickled Vegetable Salad with Nori Vinaigrette
Cook time: 15 minutes
Total time: 1 hour (includes cooling and chilling times) hours
Yield: 4 Servings
Ingredients: 6 radishes, trimmed, thinly sliced; 2 large carrots, peeled, julienned; ½ medium red onion, thinly sliced; ½ English hothouse cucumber, thinly sliced; 2 tablespoons sugar; 1 tablespoon kosher salt; 1¼ cups unseasoned rice vinegar, divided; 2 toasted nori sheets; ¼ cup vegetable oil; 2 tablespoons reduced-sodium soy sauce; 1 tablespoon mirin (sweet Japanese rice wine); 5 oz. tender lettuces (such as Bibb, butter, and mâche; about 6 cups)

By Andrew Taylor and Michael Wiley, Eventide Oyster Co., Portland, MEPhotographer Michael Graydon Nikole Herriott

January 14, 2014

Image may contain Plant Food Dish Meal and Vegetable

It might seem fussy to separate the vegetables when pickling, but if they’re combined, the colors will bleed and they won’t be as vibrant.

Recipe notes