Crisped Dulse

If you’re new to seaweed, this simple recipe is a tasty way to start a good habit. As with all seaweed, dulse helps prevent your body from absorbing radioactivity.

Dulse has an almost bacon-like aroma and flavor, and when crisped is pleasantly chewy, rather like potato chips. As a stand alone,  add a squeeze of lemon juice just before serving and plate with a lemon wedge. You just may find yourself pulling this trick out of your repertoire whenever your plate needs a little pizzazz.

Dulse quickly softens when combined with moist ingredients and its flavor enhances salads, scrambled eggs, and a variety of potato dishes. Some people substitute dulse for the bacon in a BLT sandwich, or anchovies on a pizza.

Serves 1-2

1/2 cup loosely packed dulse
2 teaspoons extra virgin olive, coconut or red palm oil
Squeeze of lemon juice
Lemon slice

Pick through the dulse to remove any tiny shells.  Heat a small skillet or wok over medium heat, add the oil to warm it and then add the dulse. Cook for about 1 minute or until its color darkens. Turn and toast the other side for another minute or until it lightly crisps and has a bacon-like aroma. Serve hot or at room temperature with a slice of lemon.

Optional: Instead of sautéing, you may crisp the dulse in the oven. Spread it on an unoiled baking sheet, place it in a preheated 300 degrees F. for 3 to 4 minutes, turning once or twice, until the color darkens.