Emerald Green Seaweed Salad Recipes

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!

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.

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.