Ingredients

• 6 radishes, trimmed, thinly sliced
• 2 large carrots, peeled, julienned
• 1/2 medium red onion, thinly sliced
• 1/2 English hothouse cucumber, thinly sliced
• 2 tablespoons sugar
• 1 tablespoon kosher salt
• 1 1/4 cups unseasoned rice vinegar, divided
• 2 toasted nori sheets
• 1/4 cup vegetable oil
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon mirin (sweet Japanese rice wine)
• 5 ounces tender lettuces (such as Bibb, butter, and mâche; about 6 cups)

Instructions

1. Place radishes, carrots, onion, and cucumber in 4 separate bowls or jars. Bring sugar, salt, 1 cup vinegar, and 2 cups water to a boil in a medium saucepan, stirring to dissolve sugar. Pour pickling liquid over vegetables to cover; let cool. Cover and chill.
2. Grind nori in a blender, scraping down sides as needed, until finely ground. Add oil, soy sauce, mirin, and remaining 1/4 cup vinegar and blend until smooth. Toss lettuces and dressing in a large bowl to coat. Drain pickled vegetables and arrange on top of salad.
3. DO AHEAD: Nori vinaigrette can be made 3 days ahead; cover and chill. Vegetables can be pickled 1 day ahead; keep chilled.