Dulse Salad Recipes
RED CABBAGE, APPLE, AND DULSE SALAD
This pretty scarlet salad is enhanced by dulse (shown opposite), a sea vegetable with a rich, meaty taste-try toasted dulse in place of bacon in a DLT! Several eco-friendly companies along the North American Atlantic coast harvest dulse by hand in small boats, dry it outside, and sell it with minimal packaging. When toasting dulse, pass it back and forth a few times over a flame and then let it cool. The texture should be crisp and crackly. If the dulse is still soft, repeat this process until it breaks up easily. Toasting it gently and gradually prevents burning.
Yield serves 2 to 4
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together the minced scallions, miso, mustard, vinegar, oil, and ginger. Julienne the apple and add the slices to the dressing, tossing lightly to coat. Using scissors, cut 1/4 cup of the dulse into thin strips. Add it to the apples, followed by the cabbage. Toss and season with salt.
- Turn a gas burner on medium. Holding the pieces with tongs, quickly pass the remaining dulse leaves over the flame once or twice. They should be lightly toasted with a crackly texture. Break into bite-size pieces.
- To serve, divide the salad among the plates and top each with several pieces of toasted dulse.
DULSE SALAD
Provided by Food Network
Time 10m
Number Of Ingredients 7
Steps:
- Separate dulse fronds and rinse in 1 cup of chilled kelp stock for 15 to 20 seconds. Squeeze out moisture and place in a deep bowl. Mix the seasoned rice wine vinegar, mirin, soy sauce and dashi and pour over the separated dulse fronds. Mix all together for one minute or so. Divide into four chilled dishes and sprinkle the kelp cayenne sea seasoning over the top. Serve immediately. This salad has a wonderful ocean brine aroma. Great with smoked fish.
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