This marinated salad is simple to make and extremely fast to put together. While kombu is often cooked into soups or vegetable and bean dishes, the dry-roasted kombu “croutons” add a delicious kick of salty flavor and crunchy texture.
1/4 cup olive oil
- 3 tablespoons balsamic vinegar
tablespoon snipped fresh rosemary
- 1 teaspoon sugar
teaspoon lemon pepper seasoning
- 2 (15-ounce) cans seasoned white beans, rinsed and drained
cup chopped marinated sun-dried tomatoes
- 4 to 6 ounces fresh spinach, washed and drained
- 2 strips (6 inches each) kombu, cut into bite-sized pieces
to 1 cup (depending on taste preference) crumbled feta cheese
- Mix dressing ingredients in a medium bowl. Add beans and sun-dried tomatoes and toss until thoroughly mixed. Cover and set in the refrigerator for 1 hour so flavors can blend.
- Mound spinach on a large serving platter or individual salad plates. Spoon marinated beans over spinach.
- Dry-roast kombu in heated skillet on low until crisp, about 5 to 10 minutes. Sprinkle feta cheese over salad and garnish with kombu.
Kris Wetherbee is a freelance writer and frequent contributor to The Herb Companion, Herbs for Health’s sister publication. She lives in the hills of western Oregon with her photographer husband, Rick Wetherbee.
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An Ocean of Health