Seaweed and Mustard Cress Salad

Preparation info

  • Difficulty


Appears in


By Brent Savage

Published 2010

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  • 80 g ( oz) white tosaka (see Note)
  • 80 g ( oz) red tosaka (see Note)
  • 80 g ( oz) green tosaka (see Note)
  • 40 g ( oz) mustard cress
  • 2 teaspoons extra virgin olive oil
  • 1 teaspoon lemon juice


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.