Lettuce Salad with Shio Konbu (Salted Kelp)

20250520 #breakfastdiary 1405, 17°C/mostly clear "Don't rush your heart though it aches like light falling on a river Don't long for a grand achievement Even if the dog barks, the bell rings, the moon rises Don't panic even a little O heavy body freed from drink Oh, spring" A passage from Kim Su-young's poem "Spring Night." "Don't rush your heart though it aches" — quoting a line from Shin Hyung-cheol's The History of Life that I read yesterday — isn't exactly natural as a Korean sentence, yet it somehow sticks in the mind and keeps repeating itself. Ironically, on a morning where I had no choice but to rush with an aching heart — 391kcal lettuce salad with shio konbu (salted kelp)

Lettuce, 2 eggs, shio konbu (salted kelp), mayonnaise, olive oil

1. Wash a head of (oakleaf) lettuce under running water and roughly chop. 2. Boil 2 eggs. Hard-boiled is best. 3. In a mixing bowl, combine the lettuce, eggs, 1T shio konbu, and 1T mayonnaise, and mix evenly. 4. Plate it up and drizzle with olive oil.

Inspired by @rinaty_cooking