Seaweed, herbs and root vegetable salad

Ensalada de algas, hierbas y raices
Chef: Paolo Lopriore
Country: Italia
City: 53100 Siena
Address: Strada di Certosa, 82
(+39) 0577288180

Paolo Lopriore is the chef with the most talent and culinary artistic dedication in Italy today. This daring proposal, cultivating the purity of nature in an exceptional, even unique way, is a result of his lucid and professional approach. The real brilliance is in the idea itself, the selection of ingredients, the purity that is expressed and the lack of western seasoning, particularly Italian, wholly without either oil or vinegar. Such historic, noble ingredients are substituted with intense aromas expressed with great subtlety: ginger, wasabi, mustard… bringing light and color to an otherwise strictly green composition.

The Recipe

Seaweed, herbs and root vegetable salad

Ingredients for 4 servings:

  • 1 head escarole
  • 4 sorrel leaves
  • 4 wild spinach leaves
  • 4 French watercress leaves
  • 4 rue tips
  • 4 radishesAssortment of edible flowers
  • 4 Chinese mustard leaves
  • 16 chervil tips
  • 12 g ginger confit
  • 1 nori seaweed leaf
  • 4 g wasabi paste
  • 4 wormwood leaves
  • 4 sea fennel leaves



Clean the lettuce, separating the green part from the yellow and throwing away the center stalk.

Wash all the aromatic herbs well and dry them with care.
Julienne the nori seaweed.
On 4 individual plates place 2 dots of wasabi topped by the lettuce. Decorate with the aromatic herbs, ginger, sliced radishes, seaweed and finally the flower petals.