In my normal trip to the grocery store today, I was pleased to see “Sea Beans”. I discovered these salty seaweed snacks a few months ago and have been enjoying them regularly since. I can’t always find them, so I almost always buy them when they’re available.
Today, I decided to pair them with mushrooms for a “Surf & Turf” salad.
Central Market also had Brown Oyster Mushrooms that were local and beautiful. I made a simple soy-chili vinaigrette:
1/2 Lime, juice and zest.
1/2 tspn Sambal Chili Sauce.
Black Pepper to taste ** Because of the saltiness of the sea beans I did not salt this dish at all. The sea-water briny flavor of the sea beans is enough to season the entire dish.
I tosses the mushrooms and beans in the dressing, topped with micro greens and drizzled toasted Sesame Oil and Fried Chili oil around the plate.
This will be the first of three Surf & Turf posts (scroll down). After conceptualizing this salad in the produce section, I decided to challenge myself to make a three course meal of surf and turf…2nd Course: Veal and Shrimp. Dessert (yes, Surf & Turf Dessert!) Strawberries and Nori.
I guess this meal was my way of cooking Mother’s Day dinner for my mom… too bad she lives in Oregon and couldn’t enjoy it. I enjoyed it for her, Love you mom!