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Wednesday, 31 March 2010 18:12

Garden Salad with Dulse and Walnuts

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Dulse can be enjoyed in any tossed green salad. Dulse brings bright flavor and cooling properties that complement aragula'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

Last modified on Wednesday, 31 March 2010 21:29

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