Accompanying article: Iron Deficiency
While I enjoy dulse in any tossed green salad, its bright flavor and cooling properties especially stand up to arugula’s hot bite. This rusty-red seaweed has a pleasingly tangy, salty flavor that, some say, is reminiscent of jerky. Pick over dulse to remove any small shells or foreign material.
2 large handfuls arugula or other salad greens
1/2 cup dulse fronds, picked over and torn into bite-size pieces, or 1/4 cup dulse flakes
Sea salt to taste
2 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice
Freshly ground black pepper to taste
1/4 cup roasted walnut halves
Arugula blossoms for garnish (optional)
Place the arugula and dulse in a salad bowl and toss with salt. Drizzle on the oil and toss again. Add the lemon juice and pepper and give a final toss. Taste and adjust the seasonings. Garnish with walnuts and arugula blossoms if using. Serve immediately.
Serves 2
May you be well nourished,
Rebecca Wood
