Ingredients

Dressing

• 1 tablespoon rice vinegar

• 1 tablespoon finely chopped shallot

• 1 tablespoon fresh lemon juice

• 1 teaspoon Dijon mustard

• ¼ teaspoon honey

• 2 tablespoon neutral cooking oil (such as grapeseed)

• 1 tablespoon extra-virgin olive oil

• .50 teaspoon fine sea salt, plus more to taste

• ⅛ teaspoon black pepper, plus more to taste

Salad

• 8 cups leafy salad greens, torn into bite-size pieces

• 1 cup frozen ready-cut kelp (such as Atlantic Sea Farms), thawed

• ¾ cup diagonally sliced (1/8-inch-thick) carrots

• .50 cup thinly sliced radishes

• .50 cup diagonally sliced (1/8-inch-thick) cucumber

• .50 cup dried whole-leaf dulse (such as Maine Coast Sea Vegetables)

• .50 cup dried whole-leaf Irish moss (such as Maine Coast Sea Vegetables), torn into bite-size pieces

• Kosher salt, to taste

• Black pepper, to taste

Directions

Make the dressing:

1. Whisk together vinegar, shallot, lemon juice, mustard, and honey in a small bowl until combined. Gradually add oils in a thin, steady stream, whisking until emulsified. Whisk in salt and pepper.

Make the salad:

1. Toss together salad greens, kelp, carrots, radishes, cucumber, dulse, and Irish moss in a large bowl. Drizzle with dressing, and toss gently to coat. Season salad with additional salt and pepper to taste. Serve immediately.