Seaweed and Mustard Cress Salad

Name: Seaweed and Mustard Cress Salad
Ingredients: 80 g (2¾ oz) green tosaka (see Note); 80 g (2¾ oz) white tosaka (see Note); 80 g (2¾ oz) red tosaka (see Note); 40 g (1½ oz) mustard cress; 1 teaspoon lemon juice; 2 teaspoons extra virgin olive oil

Preparation info

Difficulty
Easy

Appears in

Bentley

By Brent Savage

Published 2010

About

Ingredients

80 g (2¾ oz) white tosaka (see Note)
80 g (

Starter
Side dish
Gluten-free
Raw
Vegan

Method

Wash the salt from the tosaka and tear into small pieces. Combine with the cress in a small bowl and dress with the oil and lemon juice. Serve immediately.