Dulse, beetroot and apple salad
Green leafy salads are awesome, but sometimes it’s good to experiment. This dulse, beetroot and apple salad is visually striking as well as delicious, and will certainly make an impact at any dinner table! The sharp balsamic dressing makes this salad the perfect companion for rich dishes like roast potatoes or meat, providing an excellent flavour balance. The earthy walnuts bring extra texture and crunch, and the dulse sets it apart from anything your guests are likely to have tried before. This recipe is really one to wow people with, and best of all, it takes next to no time to make! If you want to go one step further, you can vary your cutting method to create different textures and shapes, for instance grating the apple, peeling the carrot and finely slicing the beetroot with a mandoline. Varying textures gives a more exciting mouthfeel, but if you only have time to grate, it will still taste… great!
This recipe serves 6
Cooking time: 10 minutes
Ingredients:
2 carrots
1 apple
60g beetroot
20g dried dulse
30g walnuts
Half a lemon
A pinch of salt
Balsamic vinegar to taste
Directions:
1)
Grate the carrot, apple and beetroot into long strips.
2)
Roughly chop the walnuts.
3)
Place the carrot, apple, beetroot and walnuts in a large salad bowl and mix well.
4)
Place a pot of water on the stove at high heat. When the pot boils, place the dulse in the water for 20 seconds. Remove the dulse and blanch in ice water. Remove and pat dry. This is a good time to taste the dulse to see if the texture is right for you – you can always simmer it for longer if you prefer less of a crunch.
5)
Slice the rehydrated dulse into pieces.
6)
Add the dulse into the bowl with the other ingredients and mix well.
7)
Add a squeeze of lemon and a pinch of salt. Dress with balsamic vinegar.
8)
Enjoy!
If you enjoyed this winged kelp, beetroot and apple salad, you might like the following recipes:
Recipe product
Whole leaf dried winged kelp. Similar to Japanese wakame, winged kelp has a fresh and slightly nutty flavour. We use winged kelp as the base for many of our products due to its versatile nature and well-balanced flavour profile. Simmer the dried winged kelp in hot water for a couple of minutes for a vibrantly green vegetable that will liven up a huge variety of dishes. Garnish your soups and salads with small pieces of rehydrated kelp to enhance flavour, nutrition and texture. Get creative in the kitchen with this delicious ocean vegetable.
60kr
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