Colorful salad with crispy dulse

Ingredients for 4 servings:

• 1 lettuce(s)
• 10 g seaweed (dulse)
• 4 eggs, boiled
• 2 tomatoes
• 4 spring onions
• 4 tbsp vinegar, mild, e.g. apple cider vinegar
• 2 tbsp oil, e.g. sesame oil
• 1 tsp paste (peanut paste)

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes

simple and vegetarian

Tear the lettuce into small pieces, wash it thoroughly, and drain well or spin the leaves dry. Cut the tomatoes, eggs, and spring onions into wedges or rings. Mix vinegar, oil, and peanut paste to make a spicy dressing. Soak the dulse leaves in cold water for about 15 minutes, then rinse them. Longer soaking time will remove some of the seaweed’s flavor and nutrients. Pat the leaves dry and fry them in a little oil until crispy. They will turn from red to green. Mix the salad ingredients with the dressing, arrange on plates, and scatter a few dulse leaves over each salad. Note: This salad is crisp and fresh and will put you in a good mood. Crispy fried dulse is often called “bacon from the sea” and makes a great salad topping. Variation: If you like it spicy, you can add arugula, wild herbs, or wasabina to the salad mix. A yogurt dressing or salad dressing with coarse mustard also works well.