This pretty scarlet salad is enhanced by dulse (shown opposite), a sea vegetable with a rich, meaty taste—try toasted dulse in place of bacon in a DLT! Several eco-friendly companies along the North American Atlantic coast harvest dulse by hand in small boats, dry it outside, and sell it with minimal packaging. When toasting dulse, pass it back and forth a few times over a flame and then let it cool. The texture should be crisp and crackly. If the dulse is still soft, repeat this process until it breaks up easily. Toasting it gently and gradually prevents burning.

　　

Ingredients

serves 2 to 4

　　2 scallions, green and white parts, minced

　　1 tablespoon sweet white miso

　　1 teaspoon Dijon mustard

　　1 1/2 tablespoons rice vinegar

　　3 tablespoons olive oil

　　1 teaspoon grated fresh ginger

　　1 sweet, crisp apple

　　1/2 cup whole dulse leaves

　　2 cups shredded cabbage

　　Salt

　　

Step 1

In a large bowl, whisk together the minced scallions, miso, mustard, vinegar, oil, and ginger. Julienne the apple and add the slices to the dressing, tossing lightly to coat. Using scissors, cut 1/4 cup of the dulse into thin strips. Add it to the apples, followed by the cabbage. Toss and season with salt.

　　

Step 2

Turn a gas burner on medium. Holding the pieces with tongs, quickly pass the remaining dulse leaves over the flame once or twice. They should be lightly toasted with a crackly texture. Break into bite-size pieces.

　　

Step 3

To serve, divide the salad among the plates and top each with several pieces of toasted dulse.

　　Lucid Food