Heirloom Tomato, UNI, and Wakame Salad

Name: Heirloom Tomato, UNI, and Wakame Salad
Yield: Serves 4
Cuisine: American
Ingredients: 2 small Persian cucumbers, sliced or diced; 1 firm-ripe avocado, pitted, peeled, and sliced or diced; 4 ripe heirloom tomatoes, cut into attractive pieces; ¼ cup (11 g) dried wakame seaweed; ¼ cup (60 ml) unseasoned rice vinegar; 1 tablespoon honey; Juice of 1 large orange; ½ small sweet red onion, thinly sliced; ½ cup (25 g) microgreens of your choice; 4 fresh uni (sea urchin corals), cleaned; ¼ cup (60 ml) olive oil; 1 tablespoon toasted sesame oil; Flaky sea salt, such as Maldon, for sprinkling; Flaky sea salt, such as Maldon, for sprinkling

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

This innovative salad from chef B Adamo, head chef at the Hog Island Oyster Bar in Larkspur, takes advantage of both seaweed and uni. If uni is not available to you, salmon roe makes an interesting substitute.

Ingredients

¼ cup (11 g) dried wakame seaweed
4 ripe heirloom tomatoes, cut into attractive pieces

Americas
United States
Larkspur
Fish course
Pescatarian
California

Method

In a small bowl, soak the wakame in cold water to cover for 10 minutes. Drain well.

Arrange the tomatoes, avocado, cucumbers, onion, and drained wakame on 4 plates.

In a small bowl, whisk the orange juice, honey, rice vinegar, and oils together well. Drizzle over the salads. Top with the uni and microgreens and a little flaky sea salt. Serve at once.