Best Emerald Green Seaweed Salad Recipes

EMERALD GREEN SEAWEED SALAD

Emerald Green Seaweed Salad image

I have been searching for this recipe for years. I finally found one but changed some of the ingredients so that it was healthier. The end results was perfect, it tasted just like the salad I've eaten in Asian restaurants. You can get the sea weed ingredients for this salad at most Asian supermarkets, that's where I got mine. I went to Whole Foods for the Coconut Aminos, Coconut Vinegar and Coconut Nectar. These are made by Coconut Secret.

Provided by Jo Zimny @EmilyJo

Number Of Ingredients 11

Ingredients

FOR THE SEAWEED YOU WILL NEED:
4 gram(s) wood ear mushrooms.
0.18 ounce(s) agar strips cut into 2 inch strands
0.7 ounce(s) dried wakame sea weed
FOR THE SAUCE:
1 1/2 tablespoon(s) coconut nectar
1 tablespoon(s) coconut vinegar
1 teaspoon(s) roasted sesame oil
1 1/2 tablespoon(s) coconut aminos
1/2-1 tablespoon(s) toasted sesame seeds
1/6-1/4 teaspoon(s) red pepper flakes

Steps:

Soak the wood ear mushrooms in 140'F water for 30 minutes. Drain and rinse in cold water, squeeze out the excess water. Set aside.
Soak the cut agar strands in 100'F water for 30 minutes. Drain, rinse in cold water, drain and set aside.
Soak the Wakame in cold water for 5-6 minutes. Drain. Rinse in a bowl of clean water. It should turn green. Squeeze out the excess water. Set aside.
Make your sauce and then mix everything together. You can leave this sit overnight in a non-reactive bowl. It needs that time so the flavors can go through the sea weed. NOTE: You could also make the sauce ahead of time and set it aside until the sea weed is complete. It's up to you.
Enjoy!

SOUTHERN COOKED GREENS

Southern Cooked Greens image

Provided by Emeril Lagasse

Categories side-dish

Yield 8 servings

Number Of Ingredients 11

Ingredients

1/2 pound chopped bacon
3 cups chopped yellow onions
Salt
Freshly ground pepper
Cayenne pepper
1/2 cup firmly packed light brown sugar
2 tablespoons minced shallots
1 tablespoon minced garlic
6 cups water
1/4 cup rice wine vinegar
6 pounds assorted greens, such as mustard greens, collard greens, turnip greens, kale and spinach, washed and stemmed

Steps:

In a large pot, saute the bacon until slightly crisp. Add the onions and season with salt, pepper and cayenne pepper. Cook 6 to 7 minutes, until the onions are wilted and golden. Add the brown sugar and stir to dissolve. Add the shallots and garlic. Cook for 2 minutes. Add the water and vinegar and mix well. Begin adding the greens, a third at a time, pressing them down as they begin to wilt. Season with salt and pepper. Reduce the heat to medium-low and cook, uncovered, until the greens are soft, about 1 hour and 15 minutes. Serve hot.

GREEN SALAD WITH HARD-COOKED EGGS

Green Salad with Hard-Cooked Eggs image

Keep your cool this summer by turning off the oven. This delicious green salad topped with cubes of Havarti cheese and slices of hard-cooked eggs is easy to make, and hearty enough to serve as a main course.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 20m

Number Of Ingredients 9

Ingredients

1 large head romaine lettuce (1 pound)
1 pint halved grape tomatoes
3 stalks thinly sliced celery
6 ounces cubed dill-flavored Havarti cheese (about 1 1/2 cups)
1 tablespoon Dijon mustard
3 tablespoons fresh lemon juice
1/4 cup olive oil
Coarse salt and ground pepper for seasoning
Hard-Cooked Eggs

Steps:

Cut romaine lettuce into bite-size pieces; place in a large bowl. Add grape tomatoes, celery, and cubed dill-flavored Havarti cheese.
In a small bowl, whisk together Dijon mustard and fresh lemon juice; whisk in olive oil in a steady stream until emulsified. Season with coarse salt and ground pepper.
Pour dressing over salad, and toss to combine. Serve topped with hard-cooked eggs. (See cook's note.)

EMERIL'S GREEN BEAN SALAD

Emeril's Green Bean Salad image

Folks will flip over these down-home and delicious green beans, a favorite with Emeril Lagasse and his family.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 30m

Number Of Ingredients 6

Ingredients

Coarse salt and ground pepper
3 tablespoons extra-virgin olive oil
2 small garlic cloves, minced
1 teaspoon grated lemon zest, plus 2 tablespoons fresh lemon juice
1 1/2 pounds haricots verts or other thin green beans, trimmed
2 small red onions, quartered through root end (leaving root end attached)

Steps:

Heat grill to medium-low. Bring a large pot of salted water to a boil, and prepare a large bowl of ice water. In another large bowl, combine 2 tablespoons oil, garlic, lemon zest and juice; set aside.
Cook green beans in boiling water until crisp-tender, 2 to 3 minutes. Using a slotted spoon, transfer immediately to ice-water bath. Drain beans well, pat dry, and add to bowl with dressing. Set aside.
Toss onion wedges with remaining tablespoon oil; season with salt and pepper. Grill until lightly charred, 4 to 6 minutes per side. When cool, trim root end off, and thinly slice onions; add to bowl with green beans, and toss to combine.

SESAME SEAWEED SALAD

Sesame Seaweed Salad image

Make and share this Sesame Seaweed Salad recipe from Food.com.

Provided by CaliforniaJan

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 ounce wakame seaweed, snipped into 1-in . pieces if in large chunks (about 1 cup)
1 cup dulse seaweed (about 1/2 oz.)
1 cup arame seaweed (about 1/2 oz., or use more dulse)
2 tablespoons sesame seeds
2 tablespoons toasted sesame oil, divided
3 large garlic cloves, thinly sliced crosswise
2 green onions, sliced
1 1/2 tablespoons reduced sodium soy sauce
1 tablespoon unseasoned rice vinegar (optional)

Steps:

Look through seaweeds for any small pebbles or debris and discard. Soak wakame and arame in separate bowls with cool water to cover generously until tender, 5 to 12 minutes for wakame and 9 to 10 minutes for arame. Drain well. Snip dulse into 2-in.-long pieces; don't soak.
Toast sesame seeds in a large frying pan over medium heat, stirring often, until golden, 3 to 4 minutes. Pour into a bowl.
Add 1 tablespoons oil to the pan with the garlic and onions; sauté over medium heat until softened, 1 minute. Remove from heat.
Add seaweeds, remaining 1 tablespoons oil, and soy sauce. Toss gently to coat well and let stand until dulse is softened, 5 minutes. Mix in sesame seeds.
Taste and add rice vinegar if you like. Serve warm or at room temperature.
Note:.
*Buy dried seaweed at natural foods stores and Asian markets.