Tuesday, November 13, 2012
A redish-purple sea vegetable native to the North Atlantic, Northwest Pacific and Eastern European oceans that grows in small thick clumps of fronds ranging in length from 1 inch to 6 inches. When dried, it retains its rubbery texture and provides a somewhat pungent, salty flavor. Dulse can be served in salads, soups, and other food dishes, but is often pan fried or baked and then served as an appetizer, snack, or condiment.
Featured on: 11/13/2012