Seaweed Tartare from ‘The French Market Cookbook’


  • 3/4 cup (180 ml) dehydrated mixed seaweed flakes
  • 1 garlic clove, finely chopped
  • 2 tablespoons finely diced shallot
  • 2 tablespoons freshly squeezed lemon juice
  • 2 rounded teaspoons drained capers
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon walnut oil or untoasted sesame oil
  • 1/4 teaspoon fine sea salt
  • Freshly ground black pepper
  1. Put the seaweed in a bowl with 1 cup (240 ml) cold water. Set aside to rehydrate for 30 minutes

  2. Meanwhile, combine the garlic, shallot, and lemon juice in another bowl; the acidity will soften the raw edge of the garlic and shallot.
  3. Transfer to a jar, close tightly, and refrigerate for at least 2 hours or overnight, to allow the flavors to mingle. Eat within 2 to 3 days.


Seaweed salad — Moosewood

1 ounce dried wakame (about 2 cups)

1/2 ounce dried arame or hijiki (about 1 cup)


1 tbsp sugar

1/3 c. rice wine vinegar or 1/4 c. white vinegar

1 tbsp soy sauce

1-2 tbsp toasted sesame seeds

1/2 to 1 fresh chili, seeded and minced

1 tsp. dark sesame oil

Please the 2 dried seaweeds in separate heatproof bowls, add boiling water to cover, and set aside to soak.  Wakame and hijiki usually soften in about 10 minutes, although it can take longer.  Arame softens in about 5 minutes.

In a small bowl, whisk together all of the dressing ingredients.

When softened, drain each seaweed well.  Remove any tough center ribs of the wakame, cut it into thing strips, and place in a serving bowl.  Add the arame or hijiki, pour on the dressing, and toss well.  Cover and refrigerate for at least 20 min.  Served chilled.

DMV NOTE:  I have no clue how much dried seaweed I used but imagine it was much less than what is called for (Carol gave me the seaweed).  Bearing that in mind I halved the dressing.  I used a 1/4 jalapeno as I didn’t have a hot red pepper, and added some aleppo pepper flakes for color.  It’s delicious, not the brillant green you find in restaurants but no preservatives and also not $5/serrving or $8/pound.