Cucumber and Marinated Seaweed Salad
Through the feed opening of a running blender, add, 1 at a time, vinegar, salt and miso, then leaving the blender running, add the oil in a slow thin stream. Toss the dashi kombu enough dressing to coat and let sit for 1 hour.
Toss cucumber with just before serving, transfer to serving bowls and sprinkle with sesame seeds.
2008, Robert Irvine, All Rights Reserved
Recipe courtesy of Robin Miller
Recipe courtesy of Dave Lieberman