Wakame and Bean Salad
- 4 ounces wakame seaweed or 12 cup wakame seaweed
- 2 cups water
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 cup radish, thinly sliced
- 3 tablespoons plain rice vinegar or 3 tablespoons white wine vinegar
- 1 tablespoon mirin (sweet sake) or 1 tablespoon dry sherry
- 1 tablespoon Dijon mustard
- 2 tablespoons sesame oil
- pepper, freshly ground to taste
- 14 cup hazelnuts, toasted, peeled, and crushed (refer to directions below)
- Soak the wakame in the water for about 15 minutes.
- Drain, slice off the tough ribs and discard; cut the tender parts into 1/2-inch squares.
- Toss with the beans and radishes in a large bowl and set aside.
- In small bowl, which together the vinegar, mirin or sherry, mustard, oil, and black pepper.
- Toss with the beans, radishes, and wakame.
- Sprinkle with the toasted hazelnuts.
- TOASTING AND PEELING HAZELNUTS:.
- Preheat oven to 350F.
- Spread the nuts on a baking sheet and bake for about 10 minutes, or until toasted.
- Wrap the nuts in a towel and let steam for 1 minute.
- Rub the nuts with the towel to remove the skins, then cool.
water, cannellini beans, radish, rice vinegar, mirin, mustard, sesame oil, pepper, hazelnuts
Taken from www.food.com/recipe/wakame-and-bean-salad-494340 (may not work)