SEA BEAN SALAD (Turkish, Vegan)


 


 




Ingredients  ( 2 servings )


½ lb (225 gr) sea beans     2 cloves of garlic


1 tsp red pepper flakes (or to taste)     1 tsp black pepper (or to taste)


2 tbsp extra virgin olive oil     4 tbsp freshly squeezed lemon juice (or to taste)

 




Instructions


1.  Soak the sea beans in plenty of water for about 20 minutes to dilute the salt and get rid of the sand. Rinse with fresh water and drain.


2.  Fill a bowl with ice water.


3.  Boil plenty of water. Add the sea beans and boil for 60 seconds.  Do not overcook.


4.  Drain quickly and put the sea beans in cold water to complete the blanching which would bring out the bright green color. Leave the sea beans in the bowl for about 10 minutes.


5.  Shake the water off. Gently pat dry with a paper towel. Cut the woody bottoms. Use only the top 5 inches of the branches. You can break the branches off the woody stems.


6.  Finely dice the garlic.


7.  Mix the olive oil, garlic, black pepper and red pepper flakes.  Pour over the sea beans and mix.


8.  I recommend avoiding salt as sea beans are naturally salty. 

 

NOTES: Sea Beans are plants that grow in saline environments, such as seacoasts and salt marshes. They are abundant on Turkey's Aegean Sea coast.  Although sea beans and glasswort share the same genus, Salicornia, they are different plants.  This simple salad recipe brings out the culinary qualities of the plant perfectly.  For a glasswort salad recipe please visit the link below.  



GLASSWORT (SAMPHIRE) SALAD (Turkish, Vegan)

 

Comments

Post a Comment

Popular posts from this blog

ARUGULA SALAD WITH ALMONDS (New American, Vegan, Vegetarian)

Image
    Ingredients  ( 4 servings ) 5 oz (150 gr) baby arugula     1/3 cup dry-toasted sliced almonds 1/3 cup freshly grated parmesan or vegan parmesan     4 tbsp extra virgin olive oil 2 tblsp balsamic red or red wine vinegar     Salt, black pepper   Instructions 1.   Rinse and drain the baby arugula. Use a salad spinner if you have one to dry. Set aside in a salad bowl. 2. Heat a pan over medium heat. Dry toast the sliced almonds, stirring constantly. Set aside. 3. Whisk together the olive oil, vinegar, salt and black pepper or prepare your favorite vinaigrette.   Do not pour all of the sauce over the spinach. Add slowly in small quantities just enough to coat the leaves. Toss. 4. Add the toasted almonds. Toss or mix once of twice. 5. Sprinkle with freshly granted parmesan or vegan parmesan and serve.   NOTES:   I would recommend adding the toasted almonds just before serv...
Read more

ROOT CELERY IN OLIVE OIL (Turkish, Vegan)

Image
  Ingredients ( 2 servings ) 2 small root celery     1 medium onion     1 medium potato 1 medium carrot     2 tbsp olive oil     ¾ cup hot water 1 tbsp lemon juice     Salt Optional: ¾ cup orange juice (no pulp) instead of water     Optional: Root celery leaves   Instructions 1.     Peel, wash and roughly chop the potato and carrot into 1 inch (2.5 cm) pieces. Set aside in a water-filled bowl. 2. Halve the onion and slice finely into semi-circles. 3. Peel and chop the root celery roughly into 1 inch (2.5 cm) pieces. If you will not start the cooking immediately rub with lemon juice to avoid oxidation. 4. Heat the oil in a pan and add the sliced onion. Sauté for about 5 minutes over medium heat until the onions are transparent. 5. Add the chopped potato and carrot. Sauté for a minute. 6. Add the chopped celery root, lemon juice and hot water (or oran...
Read more

OVEN ROASTED BABY ZUCCHINI (Turkish, Vegan, Vegetarian)

Image
  Ingredients  ( 4 servings ) 8 oz (225 gr) baby zucchini     2 tbsp extra virgin olive oil (or more) 3 tbsp bread crumbs     3 tbsp freshly grated parmesan or vegan parmesan  1 tbsp minced parsley     1 clove of garlic, minced finely Salt and black pepper   Instructions 1.   Preheat the oven to 400 degrees F (200 degrees C). 2.   Wash and dry the zucchini. 3.   Brush an ovenproof shallow dish or oven tray lightly with olive oil. 4.   Cut the zucchini in half lengthwise and place on the dish or tray, cut side up. 5.   Brush the zucchini lightly with olive oil. 6.   Sprinkle lightly with salt and pepper. 7.   Mix together the breadcrumbs, parmesan cheese, garlic and parsley. 8.   Spread the mixture over the zucchini and drizzle with a little more olive oil. 9.   Roast the zucchini halves for about 5 minutes or until the zucchi...
Read more