A recipe inspired by Cyan Nori
SEAWEED SALAD
Blue, neighbourhood café & wine bar, designed a Seaweed Salad recipe inspired by the umami saltiness of the nori in our Cyan Nori Eau de Parfum.
This recipe brings the essence of the ocean to your plate, just as Cyan Nori does through scent.
YOU'LL NEED —
- Handful of chicory
- Protein of your choice (free-range pork, halloumi, etc)
- Handful of cashews
- 2 tablespoons of buttermilk
- 1 lemon
- Handful of dill and chives
- Wakame
- Nori
- Sesame seeds - Black and White
- Sunflower seeds
- Egg
To make —
Braise the protein of you choice in a flavourful stock of your choice (we use a homemade stock) with aromatics such as fennel and parsley.
THE cashew ranch —
Blend a handful of cashews with a splash of water, 1 clove of garlic, a generous squeeze of lemon, and salt & pepper.
Stir the mixture into 1 tablespoon of buttermilk.
Finely chop a handful of dill and chives, then mix them into the cashew buttermilk dressing.
The Furikake —
Toast the wakame, nori, black sesame, white sesame, and sunflower seeds.
Blend half of the toasted mixture, then combine the blended half with the remaining chunky toasted bits.
To Assemble —
Warm the protein in a pan to develop a slight caramelized edge.
Toss the protein with the chicories and cashew dressing until well combined.
Assemble the salad in a bowl and finish with a sprinkle of furikake.
Serve alongside a pickled or soft-boiled egg for added richness.
Note from Blue — It’s important not to get too hung up on every component of this dish—focus on the fundamentals. Even a tweaked version of the dressing and furikake will still be delicious!
