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.
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
- 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.
Ume Plum Vinegar & Apple-Miso Dressing
2 tsp Clearspring omeg a day flax oil
2 tsp Clearspring Ume plum seasoning
1 tsp Clearspring sweet white miso
2 tbsp. organic apple juice
¼ cup filtered water
Blend all ingredients together and drizzle over the salad.