This is Milk Street's adaptation of Eventide Oyster Co.'s popular salad made with crisp vegetables and umami-rich flavors. It's the perfect summer meal.

Eventide Green Salad with Nori Vinaigrette
Eventide Green Salad with Nori Vinaigrette
Brian Samuels

Eventide Green Salad with Nori Vinaigrette


  • 4 ounces red radishes, sliced into thin rounds
  • 1 medium carrot, peeled and shaved into long, thin strips (see note)
  • 1/2 small red onion, thinly sliced
  • 1 1/2 cups plus 2 tablespoons unseasoned rice vinegar, divided
  • 1/3 cup white sugar
  • 1/4-ounce (7-gram) package roasted seaweed snacks, torn into small pieces (about 1 cup packed)
  • 2 tablespoons soy sauce
  • 2 tablespoons mirin
  • 2 tablespoons grapeseed or other neutral oil
  • 10 ounces spring mix or other delicate greens
  • Kosher salt


In a medium heatproof bowl, combine the radishes, carrot, and onion. In a small saucepan over medium-high, combine 1 1/2 cups vinegar, the sugar, and 3/4 cup water. Bring to a rapid boil, stirring to dissolve the sugar, then pour over the vegetables. Cool to room temperature, then cover and refrigerate for at least 2 hours or up to 1 week.

In a spice grinder, process the seaweed until finely chopped, gently shaking the grinder, about 30 seconds; check under the blade for clumps and break up any. You should have about two tablespoons pulverized seaweed. In a large bowl, whisk together the seaweed, soy sauce, mirin, oil and the remaining two tablespoons vinegar; the dressing will thicken slightly.

Drain the pickles in a fine mesh strainer. Add half of the drained pickles to the bowl with the dressing along with the salad greens. Toss to combine, then taste and season with salt. Transfer to a platter or bowl and top with the remaining drained pickles.