Before serving the salad on different plates, mix the wakame seaweed well with the dressing. Taste the final result and, if necessary, make the necessary salt adjustments to suit all diners.

The final installment will feature a salad that uses a “dried food of the sea,” wakame seaweed. In Japan ... drain after about five minutes. The dressing is made Korean style.

Arrange the Little Gem leaves and the charred chicory around the crab salad and sprinkle over a little of the remaining dressing, to taste. Cut nice long slices of the seaweed bread, toast on a ...