Seaweed is great
What You Will Need
2 ounces fresh wakame seaweed
2 Japanese cucumbers
assorted young greens (mesclun)
1 tablespoon su rice vinegar
1 tablespoon fresh lemon juice
1 tablespoon sesame oil
3 tablespoons grapeseed or other neutral oil
pinch fresh white pepper
prepared Chinese mustard
Pour hot water over fresh wakame seaweed. Immerse in water and drain. Cut into 1 inch lengths.
Wash the cucumbers then take a fork and run it along the skin from tip to tip on one side and then the other to score it to make a simple pattern. Japanese cucumbers are much more delicate than Western varities. If you cannot find them, use a single English cucumber, slice it in half and seed it. Cut on the bias into thin rounds and sprinkle with salt.
Tear the baby greens into bite-sized pieces and arrange in a bowl.
Mix and stir the dressing ingredients.
Mix seaweed, cucumbers with the dressing and then place them ontop of the greens. Garnish with gomasio (sesame salt).