- ½ cup gluten
- 2 cups water
- 2-inch piece kombu
- ½ red onion, sliced into thin rings
- ½ teaspoon finely minced lemon zest
- 1 sheet nori sea vegetable
- 1 large head escarole or chickory, cleaned and tom into bite-size pieces
- 1/3 cup oil-cured black olives
- 8 anchovy fillets
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons sesame oil
- ½ cup plus 2 tablespoons olive oil
- 2 tablespoons brown rice vinegar
- 1 teaspoon dry mustard
- 1½ teaspoons tarragon
- 2 garlic cloves, crushed
- Prepare the vinaigrette. Using a fork, mash the anchovies in a small bowl. Mix in the lemon juice. In a separate bowl, combine the sesame oil and olive oil. Alternately whisk the oil and the vinegar, 1 teaspoon at a time, into the bowl with the anchovy-lemon mixture. Whisk in the tarragon and garlic. Cover the dressing and set it aside for at least 20 minutes to allow the flavors to blend at room temperature.
- In a small saucepan, bring the water and kombu to a boil. Break off tiny pieces of gluten and drop them into the water one by one. Cook these “dumplings” for 10-12 minutes. Transfer the cooked dumplings to a colander and set aside to drain.
- Place ¾ cup of the salad dressing in a large bowl along with the onion and lemon zest. Add the dumplings while they are still hot. Refrigerate until just chilled, stirring occasionally.
- While the dumplings are chilling, toast the nori by holding it in one hand and passing it back and forth over a medium-high flame. Tear the toasted nori sheet into irregular bite-size pieces.
- Just before serving, add the escarole to the marinated seitan and onions. Toss lightly and add dressing to taste. Garnish with olives and nori.