Purple-red organic dulse with its soft texture and naturally rich savoury umami flavour is the most popular Atlantic sea vegetable. Many people enjoy chewing dried dulse as it is a very salty snack. Dried dulse snipped with scissors into tiny pieces becomes a salty condiment which may be used to season an array of dishes. Dulse adds a unique flavour accent which perfectly complements potatoes, vegetables, rice, and casseroles. Add to salads, soups, vegetable and pasta dishes, sweet baked potato and stir fries. The possibilities are endless.
Serves 4
Ingredients
- 1/2 cup Clearspring Dulse fronds, soaked for 1-2 minutes, then cut into bite size pieces
- 2 large handfuls peppery rocket or arugula or other salad greens
- 1 stick celery, finely sliced
- 1 carrot, shredded
- 1/4 cup toasted walnut halves
Dressing
Method
- Place the greens and dulse in a salad bowl along with the celery and carrot
- Drizzle on the dressing and toss well
- Taste and adjust the seasonings
- Garnish with the toasted walnuts
Dressing
- Blend all ingredients together and drizzle over the salad
Chef
Marlene Watson-Tara
For over 30 years Marlene has been actively teaching all aspects of health and wellness. Her dietary advice draws from the fields of macrobiotic nutrition, her studies in Traditional Chinese medicine and common sense. Her favourite saying is 'If you don't look after your body, then where are you going to live'.
Her new book "Go Vegan" is now available.
Website: www.macrovegan.org
Marlene Watson-Tara
