Nori (Seaweed) Vinaigrette
- 3/4 C rice wine vinegar
- 2 T sesame oil
- 2 sheets nori, toasted
- 1/2 T sea salt
- 1 T orange zest
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.
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