Dulse seaweed is the hearty umami base for this simple and versatile chimichurri sauce.
What does Dulse Taste Like?
Dulse is a mild and briny seaweed. Many consider it more palatable for those who don’t prefer ocean-y or fishy flavors. You’ll still get the bright sea saltiness, but it won’t overpower the rest of your dish the way some other seaweeds can.
Should I use Raw or Cooked Dulse?
When raw, dulse is red and has a pleasant texture with a bit of a bite, almost reminiscent of a thin wood ear mushroom. Use dulse raw if you want to emphasize its brininess and fresh texture.
When cooked, dulse loses its red color and turns green. Cooking it in water will leach out some of the ocean-y flavor, giving you a vegetable that resembles cooked kale. Use cooked dulse when you want a softer texture or want to combine it with other greens.
Where Can I Get Dulse?
Right here! Foraged Markets gives you access to purchase seaweed and seaweed products directly from sustainable producers.
- 4 cups loosely packed dulse seaweed
- 4 cloves garlic, made into a paste [or 2 tbsp finely chopped wild garlic]
- 1/2 tbsp red pepper flakes
- 1 1/2 tbsp red wine vinegar
- 1/2 cup olive oil
- 1/4 tsp salt
- 1. Add the dulse and 2 tbsp water to a pot set over medium heat. Cook, stirring, until the dulse has turned green all over, 3-5 min.
- 2. Place the cooked dulse in a towel and squeeze to remove as much moisture as possible. Finely chop the dulse and transfer to a bowl.
- 3. Add the garlic paste, red pepper flakes, red wine vinegar, and salt to the bowl and mix thoroughly. Add 1/3 cup olive oil and stir to combine. If the mixture is too thick, add the remaining olive oil. Taste and adjust flavor with salt and red wine vinegar.
- 4. Store leftovers in the refrigerator and use within 3 days.