Not exact matches
My favorite is a
kale and
seaweed salad.
In San Francisco, chef Stuart Brioza at State Bird Provisions and The Progress uses the leftover pickling liquid from turnips not only for vinaigrettes but also as a brine to rehydrate wakame (
seaweed), which he mixes with sauerkraut and serves atop a
salad of
kale and roasted mushrooms.
This is the dinosaur
salad which is their famous
kale salad with their garlic ranch dressing, wild
seaweed, marine minerals, hemp oil, cayenne & nutritional flakes.
We started eating dulse and a little
seaweed salad every day for iodine and left off the
kale — we are recovered now after about a month....