Sesame Wakame in Endive

These light and refreshing endive bites are filled with marinated wakame, bringing a perfect balance of umami, crunch, and a touch of heat. The sesame dressing enhances the natural sweetness of the seaweed while the endive adds a crisp, refreshing bite. Elegant yet easy to assemble, they’re a great appetizer or nutrient-packed snack.

Chef’s Tip

Ingredients

2 heads of endive (approx. 5-7 leaves per head)
4 tablespoons dehydrated wakame flakes (approx. 25 grams)
2 tablespoons toasted sesame oil
1 tablespoon lemon juice
1 tablespoon wheat-free tamari
1 teaspoon sriracha
¼ cup rice vinegar
Toasted sesame seeds, for garnish

Note: Wakame is often available in long, solid form and sometimes salted. If using whole wakame, rehydrate first, then chop into ½-inch pieces.

Directions

Rehydrate the wakame: Soak in a bowl of water for 10 minutes or until fully softened.
Drain well: Squeeze out excess water to ensure the wakame absorbs the dressing properly.
Make the dressing: In a bowl, whisk together sesame oil, lemon juice, tamari, sriracha, and rice vinegar.
Marinate the wakame: Add the wakame to the dressing and toss to coat. Let sit for a few minutes to absorb flavors.
Assemble: Place a spoonful of wakame mixture onto each endive leaf.
Garnish: Sprinkle with toasted sesame seeds before serving.

Chef’s Tip

For extra crunch, top with chopped toasted almonds or crushed nori flakes. If you love bold flavors, add a touch of grated ginger or a splash of yuzu juice to the dressing.