We offer FREE UK mainland delivery on orders over £40. More info...

Bitter Greens & Dulse Salad with Apple-Miso Dressing

May 21, 2014

Bitter Greens & Dulse Salad with Apple-Miso Dressing

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.

Serves 4

Ingredients

  • 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

Dressing

Method

  1. Place the greens and dulse in a salad bowl along with the celery and carrot
  2. Drizzle on the dressing and toss well
  3. Taste and adjust the seasonings
  4. Garnish with the toasted walnuts

Dressing

  1. Blend all ingredients together and drizzle over the salad

Chef

Marlene Watson-Tara

For over 30 years Marlene has been actively teaching all aspects of health and wellness. Her dietary advice draws from the fields of macrobiotic nutrition, her studies in Traditional Chinese medicine and common sense. Her favourite saying is 'If you don't look after your body, then where are you going to live'.

Her new book "Macrobiotic for All Seasons" is available on her website:

www.marlenewatsontara.com





Also in Recipes - Vegan, Macrobiotic & Japanese

Gluten Free Brown Rice Flour American Style Pancakes
Gluten Free Brown Rice Flour American Style Pancakes

February 27, 2017

If you have not experimented with aquafaba yet, then you must. Aquafaba, or chickpea or bean water has taken the vegan world by storm as an egg replacer, simply drain your chickpeas and whip up the water which will behave like egg white. We folded sweetened aquafaba into a gluten free pancake batter to make lighter American style pancakes.

Continue Reading

Buckwheat Breton Galettes With An Autumnal Filling
Buckwheat Breton Galettes With An Autumnal Filling

February 22, 2017

Buckwheat is a commonly used gluten free ingredient, often seen in classic Breton pancakes. Filled with sticky apple, apricot and pinenuts these make a delicious pudding, or indulgent brunch.

Continue Reading

Berry & Banana Breakfast Parfait with 5 Grains
Berry & Banana Breakfast Parfait with 5 Grains

February 22, 2017

Perfect for using up leftover cooked grains, this simple to make breakfast parfait looks and tastes like an indulgent ice cream sundae, and would be equally good served as a dessert.

Continue Reading