Eat dulse as a snack or as a topping for casseroles, dips, and salads.
Dulse, Rhodymenia palmata and Palmaria palmata, grows on intertidal rocks in the north latitudes of the Atlantic and Pacific coasts. This red alga, also known as sea moss, resembles a plant. Dulse contains protein, iron, potassium, calcium and iodine.
Some forms of processed dulse include whole leaf, flakes, liquids, powders and capsules. This sea vegetable features a salty taste reminiscent of the ocean. Whole leaf dulse offers a soft, chewy texture. Dulse can add a distinctive tang to many dishes: salads, salad dressings, dips, soups, casseroles, stir-fries, bread, sandwiches and smoothies.
Instructions
Preparing
1. Add water to a bowl.
2. Inspect each dulse frond for any small shells, stones or other inedible items.
3. Rinse the dulse by dunking into the water briefly. Rinsing helps tenderize and reduce salinity.
4. Cut the fronds to bite size with a knife. If adding to sandwiches, layer the uncut dulse.
5. Add the dulse pieces to recipes for a salty, tangy flavor.
Pan Frying
6. Unfold or flatten slightly the dulse pieces.
7. Oil a skillet or frying pan lightly.
8. Set the stove burner to medium heat.
9. Place the dulse pieces on the hot oil. Press the pieces down on the oil.
10. Watch the dulse change to a brownish color within a few minutes. Remove the fried dulse with tongs or a lifter.
Roasting
11. Preheat the oven to 200 degrees Fahrenheit.
12. Separate carefully the different fronds or pieces of dulse. Place the pieces on a cookie or baking sheet.
13. Roast the dulse pieces for three to four minutes or until brown and crisp. Avoid burning the dulse.
14. Remove the hot cookie sheet carefully from the oven.
15. Crumble the dulse over salads, dips, casseroles and stir-fry dishes.
Tags: dulse pieces