May
Easy
2 prs.
30 min.
Sea lettuce salad with cucumber and fennel
Ingredients
- 2 tablespoons seaweed vinegar
- 1 teaspoon cane sugar
- 2 tablespoons neutral oil
- 200 g sea lettuce (or gutweed)
- 1 fennel
- 1 cucumber
- 4 tablespoons chives
- A small handful of ramson
- Ice cubes
- Sea salt
- Pepper
Equipment
- Mandoline slicer or peeler
Directions
- Cut thin ribbons of fennel and cucumber with the mandoline slicer or peeler. Soak the ribbons in an ice bath.
- Whisk vinegar, sugar, and oil together in a bowl. Season with salt and pepper.
- Add sea lettuce, fennel, and cucumber to the bowl.
- Chop ramson and chives finely, and add to the bowl.
- Mix all the ingredients well, and serve immediately.
Tips
Serve this salad with fish dishes that deserve a colorful addition.
Thorsten Schmidt
Restaurant Barr
Thorsten Schmidt is a Danish chef known for his sense of culinary adventure and love for experimentation. Raised in Jutland and trained in both Germany and France, Schmidt believes food to be a potential vehicle of cultural identity, pride and nostalgia. His former restaurant, Malling & Schmidt, served some of the most influential and inventive Danish food in the country. Schmidt is now a co-founder and partner of restaurant Barr. A collaboration between Schmidt and René Redzepi in the former noma restaurant space, Barr offers a convivial setting in which to enjoy high-quality comfort food and drink traditions of the North Sea.
