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Dulse Dressing
MAKES 1¼ CUPS (300 ML)
INGREDIENTS
- 4 large cloves garlic
- 1 tablespoon Dijon mustard
- ¼ cup (½ ounce/14 g) packed
- ½ teaspoon sea salt
- dulse leaves
- ¼ teaspoon ground black
- 2 tablespoons nutritional yeast pepper
- ¼ cup [2½ ounces/70 g)
- ½2 cup (120 ml) olive oil
- parsley leaves
- 2 tablespoons tamari or ¼ cup (60 ml) cold filtered coconut aminos
- Juice of 3 lemons, or ¼ cup (60 ml) lemon juice
- Freshly cracked black pepper
METHOD
In a food processor or blender, blend the garlic, dulse, yeast, parsley, tamari, lemon juice, mustard, salt, pepper, olive oil, and water until creamy. Season with salt and pepper to taste. The dressing is best if it’s super peppery, in my humble opinion. It will keep in the fridge in an airtight container for up to 5 days.
