Smoked Kelp is used instead of salt or any other seasoning in this recipe. It is a lovely vegetarian alternative to bacon for those who like the smoked flavour in food.
Kelp is a ‘must’ for people who need additional iodine. Follow this link to find out about the virtues of Kelp
2 red skinned apples, cored & finely sliced
juice of one lemon
2 cups baby rocket leaves, washed & dried
2 small bulbs fennel, finely sliced
6 baby beetroot, cooked & cut into wedges
1 cup mint leaves, finely sliced
1 tsp Pacific Harvest Smoked Kelp
½ cup firm goat feta, cut into tiny cubes
½ red onion thinly sliced (optional)
¼ cup white balsamic vinegar
¼ cup Cathedral Cove macadamia oil
2 tsp Dijon mustard
Freshly ground black pepper to taste
Prepare the apple slices and brush with lemon juice to prevent browning. In a large bowl, toss together the rocket, fennel, beetroot, apple, half the mint and half the smoked kelp seasoning and onion.
Make the vinaigrette by shaking together all the ingredients in a jar.
Sprinkle the cubed feta with the remaining Smoked Kelp onto the salad.
Toss with the dressing just before serving.
Divide the salad into individual plates and scatter with remaining mint.
Serve with crostinis.
(Inspired by Cuisine, May 2007)
Chef’s tips: Try find the new varieties of beetroot now available in gourmet supermarkets. They come in a range of colours and make the salad even more appetising for the eyes !
Smoked kelp is a great substitute for bacon in recipes. It is a great addition to egg dishes, mushrooms, potatoes & cabbage family recipes, a tasty rub for fish & pork, and an especially versatile salad condiment. It adds a mild smoked flavour and a lovely warm brown colour. Only a pinch needed!
Smoked kelp is a positive alternative to salt as it tastes naturally salty with less sodium than salt. Kelp has a number of very important wellness characteristics beside the iodine content. Find out more about iodine and the salt controversy.