Eating More Sea Veggies.

I've been making an effort to eat more sea veggies. My favorite is Walkame. Lately I've been cooking it with aduki beans and shiitake mushrooms. I've been adding dulse to greens and making an awesome sea palm salad. It's so good, I'm going to post it here. I have never made it with capers, though I do love them.

Sea Palm Cesear Salad.

Makes 4 servings

2 cups loosely packed sea palm

1 tablespoon plus 1 teaspoon brown rice vinegar

1 tablespoon plus 1 teaspoon tamari

4 cloves garlic, minced


For the dressing:

1/2 cup extra virgin olive oil

2 tablespoons Dijon mustard

1 tablespoon lemon juice

2 teaspoons capers, coarsely chopped

1/4 cup apple cider vinegar

1/2 cup grated Parmesan
1 head of romaine, washed, spun dry, and cut into 2-inch strips

3 cups garlic croutons
1. Rinse the sea palm in a bowl under cool running water for 5 seconds. Fill the bowl with water to cover the sea palm completely. Soak for 1 hour. Lift the sea palm out with your hands and rinse in a strainer with cool, running water for 10 seconds. Place the sea palm in a bowl and add the brown rice vinegar, tamari, and garlic. Mix well. Marinate at room temperature for 2 hours. Lift the sea palm out of the marinade and set aside. Discard the marinade.

2. In a bowl mix the oil, mustard, lemon juice, capers, and apple cider vinegar. Whisk until creamy, about 1 minute. Add the Parmesan and whisk again briefly.

3. In a serving bowl toss the romaine, half of the sea palm, the dressing and half of the croutons. Make sure everything is coated with dressing. Garnish with the rest of the sea palm and the croutons. Serve immediately.