I wrote about dulse, a crimson sea vegetable that's got the umami of bacon and the nutritional punch of kale, for the February issue of Fast Company. No, dulse is not new. It's been a culinary staple in Ireland, Scotland, Wales, and New Brunswick for centuries. But this particular strain, which is being grown in tanks on the Oregon Coast, grows super fast.
Will farmed dulse be a sustainable new crop for Oregon? After tasting it at Imperial, I sure hope so.
Fried dulse is served with aioli at Imperial