GLASSWORT (SAMPHIRE) SALAD (Turkish, Vegan)


 


 




Ingredients  ( 2 servings )


2 packed cups of cooked glasswort     


2 tbsp extra virgin olive oil


4 tbsp freshly squeezed lemon juice


Optional: 2 cloves of garlic


 




Instructions


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


2.  Boil plenty of water. Add the glasswort and boil uncovered for about 10-12 minutes. Test one to see if you can pull the green parts from the stems easily. Drain.


3.  Pull the green parts off the thorny stems. Set aside on a plate of small bowl.


4. Dice the garlic finely (if using).


5.  Mix the olive oil, garlic and lemon juice. Pour over the salad. Mix.


6.  I recommend avoiding salt as glasswort is naturally salty.  


NOTES: Glassworts are plants that grow in saline environments, such as seacoasts and salt marshes. They are abundant on Turkey's Aegean Sea coast. Although glasswort and sea beans share the same genus, Salicornia, they are different plants. The word "glasswort" came into use in the 16th century to describe plants growing in England whose ashes could be used for making soda-based (as opposed to potash-based) glass, according to Wikipedia. This simple salad recipe brings out the culinary qualities of the plant perfectly. For a sea bean salad recipe please visit the link below.


SEA BEAN SALAD (Turkish, Vegan)



 

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