Mixed Green Salad Recipe

Prepare potatoes

Using a mandoline or very sharp knife, julienne the peeled russet potato into matchstick-thin strips (about 1/8" thick). Place the cut potatoes in a bowl of cold water and swish to remove surface starch.

Soak the julienned potatoes in several changes of cold water for 10 minutes to remove excess starch, then drain and transfer to a clean kitchen towel or paper towels. Pat very dry — moisture will prevent crisping and cause oil splatter.

Heat the oil in a heavy saucepan or deep-fryer to 350°F (175°C). If you don't have a thermometer, test by dropping one small potato stick; it should sizzle immediately and rise to the surface.

Fry the potato sticks in small batches (do not overcrowd) for 2–3 minutes per batch until pale-golden and beginning to crisp. Remove with a slotted spoon and drain on paper towels. When all batches are cooked, raise oil temperature to 375°F (190°C) and return the drained potatoes in batches for a final 30–60 seconds to achieve deep crispiness and light golden color.

Immediately toss the hot, crispy haystack potatoes with 1/2 tsp salt, 1/8 tsp black pepper, and the smoked paprika (if using). Set aside on paper towels while you assemble the salad.

Toast the nori: hold the nori sheet over a gas flame briefly (a few seconds each side) or bake at 300°F (150°C) for 2–3 minutes until slightly crisp and fragrant. Let cool and crumble or pulse in a spice grinder to a fine flake.

In a small bowl or jar, combine the crumbled toasted nori, 3 tbsp extra-virgin olive oil, 2 tbsp rice vinegar, 1 tsp soy sauce, 1 tsp toasted sesame oil, 1 tsp honey, 1 tsp lemon juice, 1/2 tsp minced garlic, 1/2 tsp grated ginger, 1/4 tsp salt, and 1/8 tsp black pepper.

Whisk or shake vigorously until emulsified. Taste and adjust seasoning: add a bit more vinegar for brightness, more honey for sweetness, or more soy for saltiness. Keep at room temperature until ready to dress the salad.

In a large salad bowl, combine the mixed salad greens (6 cups) and the halved cherry tomatoes (1 cup). Gently toss to mix.

Right before serving, add the diced or sliced avocado and sliced chives or scallions to the bowl.

Drizzle the toasted nori vinaigrette over the salad — about 3 to 4 tablespoons, or to taste — and toss gently to coat the greens and tomatoes without mashing the avocado.

Divide the dressed salad among plates or bowls. Top each portion with a generous handful of crispy haystack potatoes, allowing them to sit on top (this preserves their crunch).

Finish with a light sprinkle of toasted sesame seeds and optional microgreens or mizuna for visual contrast and a peppery note.