John Myers
Contents
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Ingredients
- 1 Lettuce
- 10 g Dulse algae
- 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 Peanut paste
Instructions
- Pluck the head of lettuce small, wash it thoroughly and let it drain well or spin the leaves dry. Cut 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 off. A longer soaking time partially robs the algae of their taste and ingredients. Pat the leaves dry and fry them in a little oil until crispy. They change their color from red to green. Mix the salad ingredients with the dressing, arrange on plates and add a few dulse leaves over each salad.
- Note 3: This salad is crisp and fresh and puts you in a good mood. Crispy fried dulse is often referred to as "bacon from the sea" and is a great salad topping.
- Variation 4: If you like it spicy, you can add rocket, wild herbs or wasabi to the salad mix. A yogurt dressing or a salad dressing with coarse mustard also goes well with it.
