Salted kirby cucumber rounds rest for half an hour to draw out moisture, then toss with softened, finely chopped dulse in a punchy dressing of rice vinegar, minced garlic, stone-ground mustard, and olive oil.
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Score skin of cucumbers along length with peeler or zester. Slice thinly into rounds and sprinkle with salt. Set aside for 30 minutes . Rinse, if too salty.
Quickly rinse dulse in bowl of cold water, until softened. Squeeze excess liquid out. Finely chop dulse.
Combine dulse and cucumbers in medium bowl. Mix well.
In small bowl, whisk, rice vinegar, garlic, and mustard. Slowly drizzle in olive oil and whisk to combine. Pour dressing over vegetables. Let 15-30 minutes .
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NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
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