with watercress (also from local : ) and hijiki seaweed.
to make it less "seaweed-ish", hijiki is cooked with orange juice.
for the dressing, anything goes well, but i like to enjoy each ingredient (so fresh!), very small amount.
just a splincle of olive oil, aged balsmic vinegar, salt and pepper.
and toasted sunflower seed.
beautiful and delicious!
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