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1
Prepare the vinaigrette.
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2
Using a fork, mash the anchovies in a small bowl.
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3
Mix in the lemon juice.
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4
In a separate bowl, combine the sesame oil and olive oil.
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5
Alternately whisk the oil and the vinegar, 1 teaspoon at a time, into the bowl with the anchovy-lemon mixture.
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6
Whisk in the tarragon and garlic.
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7
Cover the dressing and set it aside for at least 20 minutes to allow the flavors to blend at room temperature.
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8
In a small saucepan, bring the water and kombu to a boil.
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9
Break off tiny pieces of gluten and drop them into the water one by one.
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10
Cook these dumplings for 10-12 minutes.
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11
Transfer the cooked dumplings to a colander and set aside to drain.
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12
Place 3/4 cup of the salad dressing in a large bowl along with the onion and lemon zest.
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13
Add the dumplings while they are still hot.
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14
Refrigerate until just chilled, stirring occasionally.
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15
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.
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16
Tear the toasted nori sheet into irregular bite-size pieces.
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17
Just before serving, add the escarole to the marinated seitan and onions.
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18
Toss lightly and add dressing to taste.
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19
Garnish with olives and nori.
