Seaweed Tartar a la French Market
Here is a super unique adaptation of the French Market’s Seaweed Tarta recipe. This is VEGAN, RAW, and is good for the planet. Remember kelp has iron, calcium, iodine, and oh so much more so this is also good for you.
2 cups fresh raw sugar kelp
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 (optional)
Freshly ground black pepper
Combine the garlic, shallot, and lemon juice in another bowl; the acidity will soften the raw edge of the garlic and shallot.
Rinse the fresh raw seaweed to remove additional sea salt (if you would prefer less iodine flavor, blanch seaweed for 10 seconds first).
Transfer all ingredients to a food processor (add the garlic mixture, the capers, both oils, the salt, and a grinding of black pepper).
Pulse until finely chopped, scraping down the sides of the bowl regularly. Taste and adjust the seasoning.
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.