Nori Salad Dressing

We went through this phase where the husband and I were rolling sushi like champs. It had become tradition in my family home to roll and roll and roll for New Year's Eve, so we were getting pre-tty good. Having nori (the sheets of dried seaweed) in the pantry was a total no brainer. But then the sushi phase rolled (baha!) to a halt and I was left with a big package of nori and nothing to do. Because I really like to keep my kitchen clutter free I became obsessed with trying to find a way to use the nori. While I love adding it to popcorn, it is to flipping hot for popcorn some Virginia summer days. But salad? Oh we do a salad. A light fish dish? For sure. And so the nori became a dressing. That's one way to get your sea-veggies in! 

Nori (Seaweed) Vinaigrette 

/// Ingredients /// 

• 3/4 C rice wine vinegar
• 2 T sesame oil
• 2 sheets nori, toasted
• 1/2 T sea salt
• 1 T orange zest

/// Directions ///  Toast nori on lowest setting in the oven for a few minutes. Watch carefully so it doesn't burn, but you're waiting for the sheets to turn slightly brown and crisp. Break into smaller pieces and pulverize in a mortar and pestle. Add all ingredients to a Cuisinart blender and pulse to combine. Give it a good shake and serve over roasted veggies, use as a salmon marinade (SO GOOD) or toss into greens with cucumber. Store in the fridge. 

I love that this dressing not only gets you full of sea veggies (hello beauty booster!) but it adds a new flavor to a combination of foods you may be tired of. Taking grilled or roasted veggies and tossing them with this dressing adds a new spin. And it keeps you interested in healthy foods you already have in your rotation.