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Spring Salad with a Middle Eastern Twist

Gluten-free Salad Salty

Ingredients for the mayo cream:

5 g dried wakame seaweed (store-bought nori sheets for sushi also work perfectly)
160 g vegan mayonnaise
130 g Creme Vega (plant-based sour cream; if dairy-free is not essential, traditional sour cream can be used)
Juice and zest of 1/2 organic lime
4 g salt
15 g finely chopped ginger

Lightly crush the wakame seaweed in a mortar, then mix with the other ingredients. Store in the fridge overnight.

Ingredients for the za’atar mustard oil:

20 g toasted sesame seeds
2 g cumin seeds
2 g coriander seeds
2 g dried lovage
2 g dried thyme
2 g finely chopped garlic
3 g finely chopped jalapeño
50 g mustard seed oil

Toast the cumin and coriander seeds until fragrant, crush them in a mortar, then mix with the remaining ingredients.

Salad: Mix arugula, baby spinach, mizuna, and lamb’s lettuce as desired.

To serve: Spoon the mayo cream onto a plate, drizzle with the mustard oil, and pile the salad on top. Serve with flatbread, sourdough, or focaccia.

Thanks to Csaba Sajben, chef of Hétköznapok, for the recipe!

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