BRIE SALADwith Kale and Dulse
- 650 g Emborg Brie
- 200 g dulse
- 250 g kale, finely chopped
- 300 g green beans, finely cut
- 10 tbs dark sesame oil
- 5 tbs sesame seeds, toasted
- 2 freshly squeezed limes
- Neutral oil for frying
- Salt and pepper
Soak the dulse in cold water for 3-4 hours, changing the water a few times on the under way. Drain and pat the dulse dry on a tea towel.
Heat a small amount of oil in a wok or frying pan and toss the dulse in the oil over medium heat until it becomes crispy, approximately 3-4 minutes. Place the dulse on a tray covered with a paper towel and set aside.
Blanch the kale and beans in lightly salted water. Drain and refresh under cold running water. Leave the kale and beans to drain in a sieve. Stir together sesame oil, sesame seeds and lime juice and set aside.
Slice the brie and place the slices closely together on a flat dish. Mix kale, beans and the sesame dressing gently together in a bowl. Season with salt and pepper.
Arrange the salad around the brie and top the brie with crispy dulse. Spoon over any excess dressing from the salad over the brie.